Pistachio Cardamom Bar
- Level:
-
Medium
- Makes:
-
recipe for 30 pieces of 28.5g
Cardamom Ganache
Used products: Cardamom Ganache
-
3.4 ozCream
-
0.4 ozSorbitol
-
0.4 ozButter
-
0.1 ozVanilla beans
-
0.4 ozGlucose syrup
-
0.3 ozCardamom
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
Pistachio Gianguja
Used products: Pistachio Gianguja
-
3.4 ozPistachio paste
Preparation: Pistachio Gianguja
Melt both and temper, then pour in a frame to set.
Makes 30 pieces of 1.25cm x 11.4cm length
Sable
Used products: Sable
-
5.3 ozButter
-
2.8 ozSugar
-
0.1 ozSalt
-
6.3 ozFlour
-
1.1 ozWhole wheat flour
-
0.4 ozInverted sugar
-
0.4 ozBaking powder
-
15.4 grVanilla
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)
Comments