Still pistachio, you say? Yes, but it is so good, especially associated with chocolate, association certainly classic, but delicious.
I propose you a kind of Opera revisited or the pistachio replaces the coffee:A biscuit joconde and 2 ganaches mounted, one with chocolate, the other with pistachio.
And for the first time, I wanted to try the "socket at St Honored" for the decor.
The result (aesthetically speaking) pleases me enough but I will have to train again to make beautiful "laces" of ganache ...
Here's the recipe:
ingredients
The biscuit joconde
- 2 whole eggs + 3 white
- 65 g of almond powder
- 65 g icing sugar
- 25 g caster sugar
- 40 g of T45 flour
- 25 g butter
The ganache mounted pistachio
- 20 cl liquid cream with a minimum of 30% (about 190 g)
- 85 g white chocolate (ideally Valrhona, or white chocolate to bake)
- 30 g of pistachio paste
- one half gelatin sheet
- 80g of mascarpone
Chocolate ganache
- 110 g of dark chocolate 60% (ideally Valrhona) + 220 g of liquid cream
At least 30%
- 110 g liquid cream with a minimum of 30%
Caramelized Pistachios
- 40 g of pistachios
- half a glass of water
- 50 g caster sugar
And also :
- A glass of water
- 3 sugars in pieces
- a few drops of almond extract
Production
The day before (or at least 4 hours before), the ganaches mounted
The ganache is a creamy cream that can replace the butter cream and was invented by the school of the great chocolate Valrhona. I discovered this recipe in this wonderful book about chocolate, for me a reference book.
Chocolate ganache
Chop the chocolate and melt in a bain-marie or microwave (500 W power, stirring occasionally).
In a saucepan, heat 110 g liquid cream until boiling. Pour a third of the mixture and mix with a soft spatula (enamelled) energetically making small circles to create a "core" elastic and shiny. Incorporate the second third in the same way, then the third third, using the same method.
Add 220 g of remaining cold cream, mix, mix with a dipping mixer to "perfect the emulsion".
Shoot "in contact" with (place as close to the preparation, a food film) and leave in the fridge for 4 hours minimum.
The ganache mounted pistachio
Put the gelatin in cold water. Boil the cream, add the gelatin softened and drained and pour over the white chocolate with the pistachio paste.
Mix until the mixture is homogeneous (there, add one to 2 drops of blue food coloring, no more, to make the preparation slightly greener, but it is not obligatory).
Mixer, switch to Chinese, film on contact and leave in the fridge for 4 hours minimum.
The biscuit joconde
Preheat your oven, rotating heat, to 220 ° C.
Melt your butter in a saucepan. Once melted, leave the pan out of the heat.
In your robot (or in a salad bowl), pour the 2 whole eggs, the almond powder and the icing sugar. Raise it with the whisk for a few minutes.
In another salad bowl, whisk the 3 egg whites into snow, adding grated sugar as you go until you get a "bird's beak" on the branches of the whip.
Incorporate with a maryse, a quarter of the whites in snow at the 1st preparation and then incorporate the flour, the remainder of the whites into snow and the melted butter.
Spread your preparation as finely as possible with a spatula, on 2 baking sheets covered with greaseproof paper. On the 2nd plate, make sure that your rectangle is half as large (to obtain in the end 3 rectangles of the same size). If you have too much dough, make 2 large rectangles but you will have excess dough left.
Bake for 7 to 9 minutes. Check the cooking, the biscuit must be just golden.
Take out the 2 plates and put "2 upside down" your 2 biscuits on grates and gently remove the parchment paper. Let cool.
Prepare a syrup by boiling the equivalent of a large glass of water with 3 sugars in a saucepan. When boiling, remove from heat and add a few drops of almond extract (not too ...) and stir quickly with a whisk.
Do not worry, it does not mix well because the almond extract is fat, but this emulsion will be enough to soak your cookie.
Cut your biscuit into 3 rectangles of equal size (as I wrote above, there will be leftover cookies ...). Lightly soak each cookie from your almond emulsion with a brush.
We take the ganaches not yet mounted in the fridge ...
1- Assemble the electric mixer at medium speed (not too fast anyway) the chocolate ganache which will rise like a whipped cream. It must be firm.
Spread with the spatula this first ganache mounted, as evenly as possible, on a first rectangle of soaked biscuit, keeping about a quarter for the decoration. Reserve the remaining chocolate ganache in the fridge.
Place a second rectangle of soaked biscuit on the chocolate ganache.
2- Add the mascarpone to your pistachio preparation. Climb with the electric mixer at medium speed the pistachio ganache which will rise like a whipped cream. It must also be firm.
Spread with the spatula this second ganache mounted, as uniformly as possible, keeping about a quarter for the decoration.
Lay the 3rd and last rectangle of biscuit i
