It’s green. Its creamy. A pleasurable delight. Here’s how to turn pistachio paste into an exciting nut praline.
Heat to a blond caramel.
Pre-heat and add.
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).
Bring to the boil.
Pour the hot cream over the chocolate and Mycryo® and mix well.
Mix in. Pre-crystallise the ganache to the desired texture.
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.