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