Pistachio Cardamom Bar

Pistachio Cardamom Bar

Level:
Medium
Makes:
recipe for 30 pieces of 28.5g

Cardamom Ganache

Used products: Cardamom Ganache

Preparation: Cardamom Ganache

Bring to a boil the cream, sorbitol, gluose, butter and vanilla pod with cardamom powder.
Cool and pour over Zephyr™ white chocolate and Mycryo at 30°C. 
and blend with Robot coupe till smooth.

Makes piped ganache: quantity of 30 pieces of 12g each

Sable

Used products: Sable

  • 150 g
    butter
  • 80 g
    Sugar
  • 3 g
    salt
  • 180 g
    flour
  • 30 g
    whole wheat flour
  • 10 g
    inverted sugar
  • 10 g
    Baking powder
  • 1 g
    Vanilla

Preparation: Sable

Soften the butter and combine to sandy texture all the ingredients.
Sheet the dough to 2mm thickness and cut intro strips 1cm.
Bake at 160°C in ventilated oven for 15-18 mins.
Assemble on top of the sable pistachio gianduja foloowed by piping of cardamom ganache using nozzle INOX D6.

Makes 46 pieces of 10g each (same length as pistachio gianduja)