Pistachio Panning
Recipe
Syrup Base
| Ingredients | Preparation |
|---|---|
|
1. Bring everything to a boil 2. Cool completely before using |
Caramelized Pistachios
| Ingredients | Preparation |
|---|---|
|
1. Mix cold syrup base and pistachios 2. Caramelize at 150C for 15 min |
Pistachio Praline (for panning)
| Ingredients | Preparation |
|---|---|
|
1. Melt the pistachio praline, zephyr (1), and cocoa butter 2. At 32C, crystalize with precrystalized cocoa butter 3. Follow the panning instructions in the Assembly page |
Pistachio Panning Color
| Ingredients | Preparation |
|---|---|
|
1. Melt the chocolate 2. Add the cocoa butter colors 3. Add the hazelnut skins 4. Use uncrystalized at 33-35C |
Assembly
1. Put 1 ladle of Pistachio Praline in panning bowl, and add caramelized pistachios 2. Add a handful of feuilletine 3. Add a ladle of uncrystalized Zephyr at 33-35C 4. Repeat until all of the praline, feuilletine, and zephyr are gone 5. Keep rotating panning until round, at least 1 hour (use heat if necessary) 6. Once smooth, add color gradually (uncrystalized at 33-35C) 7. Let panning rest 24 hours at 65C 8. Weigh the panning, and start rotating at 15% speed 9. Apply Capol 127C in 3 applications (use a total of 0.6% of the weight of the panning) 10. For final shine, use Capol 155C (one application of 0.2% of the weight of the panning) |