White chocolate canneloni with pistachio and ice cream

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
level 3

White chocolate and pistachio make for a wonderful pairing in this recipe. It requires some advanced pastry skills, but the result is extremely satisfying to both the eye and the taste buds. The textures should be very light and well aerated, making it an ideal refreshment after dinner.

Recipe components

Pistachio crémeux


Heat the milk and pour on the paste. Emulsify.

  • 100g
    egg yolks
  • 200g
  • 20g
    corn starch

Mix together and add to the milk.
Bring to the boil.

  • 30g
    gelatin mass
  • 260g

Use the mixer to mix in homogeneously.

Leave to cool in the refrigerator overnight.

Crunchy canelloni


Spread out the chocolate onto a Rhodoïd paper sheet of 10 cm high.

Sprinkle on the chocolate.

Pipe the pistachio crémeux on the chocolate. Roll into a cannelloni. Store in a cool place and leave to harden.
Cut into pieces.

Pistachio ice cream

  • 645g
    whole milk
  • 50g
    35% cream

Heat together.

  • 170g
  • 30g
  • 30g
    low-fat milk
  • 5g

Mix together and add to the milk.
Boil to 80°C.

Mix in and emulsify with the mixer.

Leave to rest overnight and make ice cream.