Pistachio Glazed Ciambella with Ferrero Rocher - Take Stock Magazine

Pistachio Glazed Ciambella with Ferrero Rocher

Desserts Food
Ferrero Foodservice & Francesco Mazzei
5 Servings
100ml water
100ml milk
90g butter
90g 00 flour
180g eggs
2000g icing sugar
150g pistachio paste
30g nibbed pistachio kernels
20g white chocolate
5 x Ferrero Rocher (unwrap at the last moment)
  1. In a saucepan mix the water, milk, butter, salt and sugar and bring to the boil
  2. Add the flour in one go and mix quickly. Keep cooking until it does not stick anymore to the walls of the pan
  3. Transfer to a bowl and let it cool for a few minutes. Using an electric mixing bowl add the eggs one at a time mixing quickly to produce a smooth but sticky mixture
  4. Preheat a pot of frying oil at 180°C
  5. Transfer the mix to a piping bag and pipe a ring of dough onto a piece of parchment paper. Transfer it to the hot oil, being careful to put it upside down, and cook for about 5 minutes. Remove the paper and turn it upside down and cook until it is golden brown in colour. Remove from oil and transfer onto kitchen paper
  6. Sprinkle each ciambella with icing sugar and grill both sides to caramelise
  7. In a bowl, whisk the icing sugar, egg white and pistachio paste
  8. Dip each ciambella into the mixture before placing on a baking tray
  9. Decorate with the nibbed pistachios and melted white chocolate, and finish with the Ferrero Rocher in the middle