Chocolate caviar and pistachio crunch
Recipe
pistachio crisp
| ingredients | preparation |
|---|---|
|
Melt the Istak 30.9% white chocolate, mix with the pistachio paste and the pistachio praline. Stir in the chopped wafer, the ground pistachio and add the fleur de sel. Place in a piping bag and set aside for assembly. |
anillo de pistacho
| ingredients | preparation |
|---|---|
|
Boil all the ingredients. Measure out the liquid over the frozen oil with a syringe so it comes out as drops. |
crème anglaise base
| ingredients | preparation |
|---|---|
|
Heat all the ingredients to 84ºC and set aside. |
chocolate cream
| ingredients | preparation |
|---|---|
|
Melt the couverture at 50ºC. Pour the cream with the invert sugar at 75ºC over the melted couverture in 3 or 4 stages, emulsifying at the same time. Pour into moulds. |