Pistachio flavoured ganache
level 2
It’s green. Its creamy. A pleasurable delight. Here’s how to turn pistachio paste into an exciting nut praline.
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Recipe components
Callebaut® ingredients
Nougat
Ingredients | Preparation |
---|---|
| Heat to a blond caramel. |
| Pre-heat and add. |
| Mix in. |
Ground in a blender and sieve over a Silpat. Heat up and soften in the oven (150°C). Roll over lightly and cut into strips (1 cm). |
Pistachio ganache
Ingredients | Preparation |
---|---|
| Bring to the boil. |
Pour the hot cream over the chocolate and Mycryo® and mix well. | |
| Mix in. Pre-crystallise the ganache to the desired texture. |
Pipe the ganache onto the nougat strips. Leave to cool. Cut to the desired size. Dip into milk chocolate Callebaut 845NV or dark chocolate Callebaut Power 80. |