Pistachio Cardamom Bar

Recipe

Created by
  • Philippe Marand - EEMEA Manager Chocolate Academy™ centres
  • Pradeep Khullar - Executive Chef Mint Leaf of London in Dubai

Cardamom Ganache

Ingredients Preparation
  • 95g
    cream
  • 10g
    sorbitol
  • 10g
    butter
  • 4g
    Vanilla pod
  • 10g
    glucose syrup
  • 250g
    Zéphyr™
  • 10g
    Mycryo™ Cocoa Butter
  • 8g
    cardamom

Bring to a boil the cream, sorbitol, gluose, butter and vanilla pod with cardamom powder.
Cool and pour over Zephyr™ white chocolate and Mycryo at 30°C. 
and blend with Robot coupe till smooth.

Makes piped ganache: quantity of 30 pieces of 12g each

Pistachio Gianguja

Ingredients Preparation
  • 95g
    pistachio paste
  • 10g
    Zéphyr™

Melt both and temper, then pour in a frame to set.

Makes 30 pieces of 1.25cm x 11.4cm length

Sable

Ingredients Preparation
  • 150g
    butter
  • 80g
    Sugar
  • 3g
    salt
  • 180g
    flour
  • 30g
    whole wheat flour
  • 10g
    inverted sugar
  • 10g
    Baking powder
  • 1g
    vanilla

Soften the butter and combine to sandy texture all the ingredients.
Sheet the dough to 2mm thickness and cut intro strips 1cm.
Bake at 160°C in ventilated oven for 15-18 mins.
Assemble on top of the sable pistachio gianduja foloowed by piping of cardamom ganache using nozzle INOX D6.

Makes 46 pieces of 10g each (same length as pistachio gianduja)

Get in Touch