Recipes
Products Used
Campionario del Gusto®
Baci di Dafne al pistacchio recipe
Discover all the steps of our recipe for our special Baci di Dafne al pistacchio using high-quality ingredients.
Shortcrust pastry
Ingredients
| W140 biscuit flour | 1.000 g |
| pistachio flour | 1.000 g |
| caster sugar | 1.000 g |
| Dafne crema-cake | 1.000 g |
Cream
Ingredients
| Olcoat Surrogato Bianco | 1.000g |
| Olcream Pistacchio | 300g |
Method
Shortcrust pastry
Mix all the ingredients together until uniform.
Leave the dough to rest overnight in the refrigerator.
Regenerate the dough in a planetary mixer until the desired consistency is reached.
Roll out the dough in a pastry machine to a thickness of about 1.5 cm.
Cut and shape the balls (recommended ball size: 2 cm)
Place on a baking tray lined with baking paper.
Bake for 35/40 minutes at 150°C.
Once cool, sandwich together the biscuits with pistachio cream.
Cream
Melt Olcoat Surrogato Bianco in the microwave, bringing the temperature to 32°C, use a spatula to render the mixture smooth and uniform, add Olcream Pistacchio and continue to mix. Sandwich the biscuits together with the cream.
Mix all the ingredients together until uniform.
Leave the dough to rest overnight in the refrigerator.
Regenerate the dough in a planetary mixer until the desired consistency is reached.
Roll out the dough in a pastry machine to a thickness of about 1.5 cm.
Cut and shape the balls (recommended ball size: 2 cm)
Place on a baking tray lined with baking paper.
Bake for 35/40 minutes at 150°C.
Once cool, sandwich together the biscuits with pistachio cream.
Cream
Melt Olcoat Surrogato Bianco in the microwave, bringing the temperature to 32°C, use a spatula to render the mixture smooth and uniform, add Olcream Pistacchio and continue to mix. Sandwich the biscuits together with the cream.
Gabriele's tip
To make traditional Bacio di Dama, replace the pistachio flour with almond flour, and use 1,000 g Olcoat Surrogato Latte and 300 g Olcream Nocciola Extra for a hazelnut-based cream.
