Pistachio flavoured ganache
It’s green. Its creamy. A pleasurable delight. Here’s how to turn pistachio paste into an exciting nut praline.
- Level:
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Medium
Nougat
Ingredients: Nougat
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7.1 ozglucose
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10.6 ozicing sugar
Preparation: Nougat
Heat to a blond caramel.
Ingredients: Nougat
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8.8 ozNUN-PI-HA213
Preparation: Nougat
Pre-heat and add.
Ingredients: Nougat
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0.3 ozcoriander
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0.3 ozcaraway seeds
Preparation: Nougat
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).
Pistachio ganache
Ingredients: Pistachio ganache
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10.6 ozcream
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1.1 ozsorbitol powder
Preparation: Pistachio ganache
Bring to the boil.
Ingredients: Pistachio ganache
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1.4 ozNCB-HD706
Preparation: Pistachio ganache
Pour the hot cream over the chocolate and Mycryo® and mix well.
Ingredients: Pistachio ganache
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4.2 ozpistachio paste
Preparation: Pistachio ganache
Mix in. Pre-crystallise the ganache to the desired texture.
Ingredients: Pistachio ganache
Preparation: Pistachio ganache
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.
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