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Quick & easy (production)
For those who love desserts in a cup, this is a must try... creamy and smoth, with a perfect combination of pistachios and barry marmelade.For those who love desserts in a cup, this is a must try... creamy and smoth, with a perfect combination of pistachios and barry marmelade.For those who love desserts in a cup, this is a must try... creamy and smoth, with a perfect combination of pistachios a...
- Shelf life:
- 3 days
- Conservation:
- +4°C
Pistachio Cremeux
Ingredients: Pistachio Cremeux
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290 gMilk full fat
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100 gCream cheese
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80 gegg yolks
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40 gsugar
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18 ggelatine mass
Preparation: Pistachio Cremeux
1. Make an Anglais sauce with milk, cream, egg yolk and sugar.
2. Pour over the chocolate, the gelatine, and the pistachio paste.
3. Mix well using a hand blender.
4. Put it into the cups and put it in the fridge until it is totally set.
Pistachio Soft Biscuit
Ingredients: Pistachio Soft Biscuit
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150 gpistachio powder
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150 gicing sugar
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80 gEgg yolk
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230 gegg whites
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100 gsugar
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100 gflour
Preparation: Pistachio Soft Biscuit
1. Make a meringue with the egg whites and the sugar.
2. Mix the pistachio powder and the icing sugar with egg yolks.
3. Add the meringue to the previous mix.
4. Add the flour.
5. Spread on a silpat and bake in the ventilated oven at 180°C for 9-11 minutes.
Berries Marmelade
Ingredients: Berries Marmelade
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300 gMixed Berries
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30 gsugar
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25 gpectin
Preparation: Berries Marmelade
1. Heat the mixed berries at 40-45°C.
2. Mix the pectine with the sugar and add to the mixed berries.
3. Bring to a boil for 2-3 minutes.
Whipped White Chocolate Ganache
Ingredients: Whipped White Chocolate Ganache
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125 gMilk full fat
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500 gcream 35% fat
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1 gvanilla
Preparation: Whipped White Chocolate Ganache
1. Mix milk with the cream, the egg yolks, and the sugar.
2. Cook it at 82°C.
3. Pour over the dark chocolate and mix well using a hand blender.
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