Pisatchio velvet chocolate finger
Recipe
Cocoa sable base
| ingredients | preparation |
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Mix butter, sugar, and salt. Add egg yolks. |
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Sieve together flour and baking powder. |
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Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder. |
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Sprinkle when cooked |
Cool down the dough, place in the frame size 60cm *40cm, 3mm high. Cool down and cut to rectangular size of 18cm*3cm. Freeze and place individual between silpain and cook at 170°C for 7-9min. |
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Pistachio feuilletine
| ingredients | preparation |
|---|---|
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Melt and Mix Together at 40°C |
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Add and mix |
Pour in 40 cm x 60 cm baking tray with silpat. Bake for ± 15 mins. at 180°C. Use ± 20 g per chocolate cup. |
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Velvet mousse
| ingredients | preparation |
|---|---|
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Bring to a boil together |
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Strain over the chocolate |
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At 30˚C, fold in semi whipped cream |
Place between guitar sheets and spread to 3mm high. Freeze and cut into rectangular finger of size 18cm*2.5cm. Allow to freeze before assembly. Dust sides with pistachio powder during assembly while still frozen. |
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Yellow chocolate plaque
| ingredients | preparation |
|---|---|
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Temper and spread out very thin between guitar sheets |
Cut into rectangular size of 18cm*3cm. Leave in the chocolate room to use for assembly. |
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