Pistachio flavoured ganache
It’s green. Its creamy. A pleasurable delight. Here’s how to turn pistachio paste into an exciting nut praline.
- Level:
-
Medium
Nougat
Ingredients: Nougat
-
200 gglucose
-
300 gicing sugar
Preparation: Nougat
Heat to a blond caramel.
Ingredients: Nougat
-
250 gNUN-PI-HA213
Preparation: Nougat
Pre-heat and add.
Ingredients: Nougat
-
8 gcoriander
-
8 gcaraway seeds
Preparation: Nougat
Mix in.
Ground in a blender and sieve over a Silpat. Heat up and soften in the oven (150°C). Roll over lightly and cut into strips (1 cm).
Pistachio ganache
Ingredients: Pistachio ganache
-
300 gcream
-
30 gsorbitol powder
Preparation: Pistachio ganache
Bring to the boil.
Ingredients: Pistachio ganache
-
40 gNCB-HD706
Preparation: Pistachio ganache
Pour the hot cream over the chocolate and Mycryo® and mix well.
Ingredients: Pistachio ganache
-
120 gPistachio paste
Preparation: Pistachio ganache
Mix in. Pre-crystallise the ganache to the desired texture.
Ingredients: Pistachio ganache
-
Q.S.80-20-44NV
Preparation: Pistachio ganache
Pipe the ganache onto the nougat strips. Leave to cool. Cut to the desired size. Dip into milk chocolate Callebaut 845NV or dark chocolate Callebaut Power 80.
Comments