White chocolate canneloni with pistachio and ice cream

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.
Level:
Difficult

Pistachio crémeux

Ingredients: Pistachio crémeux

  • 250 g
    milk
  • 145 g
    NPO-PI1

Preparation: Pistachio crémeux

Heat the milk and pour on the paste. Emulsify.

Ingredients: Pistachio crémeux

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

Preparation: Pistachio crémeux

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

Ingredients: Pistachio crémeux

  • 30 g
    gelatin mass
  • 260 g
    butter

Preparation: Pistachio crémeux

Use the mixer to mix in homogeneously.

Leave to cool in the refrigerator overnight.

Crunchy canelloni

Ingredients: Crunchy canelloni

Preparation: Crunchy canelloni

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

Ingredients: Crunchy canelloni

  • Q.S.
    NAO-CR-PI3724

Preparation: Crunchy canelloni

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

Ingredients: Pistachio ice cream

  • 645 g
    Whole milk
  • 50 g
    35% cream

Preparation: Pistachio ice cream

Heat together.

Ingredients: Pistachio ice cream

  • 170 g
    sugar
  • 30 g
    dextrose
  • 30 g
    low-fat milk
  • 5 g
    stabilizer

Preparation: Pistachio ice cream

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

Ingredients: Pistachio ice cream

  • 70 g
    NPO-PI1

Preparation: Pistachio ice cream

Mix in and emulsify with the mixer.

Leave to rest overnight and make ice cream.