Recipes: pistachio - Lei Fu Veng
pistachio
pistachio ganache
75g cream
10g glucose
25g butter
75g pistachio puree (capfruit)
135g (29.2%) Cacao Barry white chocolate blanc satin
1. Bring to boil cream and glucose pour into white chocolate and pistachio puree mix it well. 2. When at 34ºc add the soft butter and using hand blender to mix it smooth.
vanilla ganache
60g sugar
25g water
75g pistachio nut
30g (38.2%) Cacao Barry milk chocolate lactée supérieure
45g capfruit pistachio puree
1. Bring to boil cream vanilla and glucose, pour into dark and milk chocolate mix it well
2. Let it cool down to 34ºc add the soft butter using hand blender to mix it smooth.
caramel pistachio crunch
60g sugar
25g water
75g pistachio nut
30g (38.2%) Cacao Barry milk chocolate lactée supérieure
45g capfruit pistachio puree
1. Caramelize the pistachio nut and chop up melt the milk chocolate at 32ºc and mix pistachio puree pistachio nut together.
Finishing
- Coated with milk chocolate (Lactée superirure)