Pistachio Cardamom Bar
- Level:
-
Medium
- Makes:
-
recipe for 30 pieces of 28.5g
Cardamom Ganache
Used products: Cardamom Ganache
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3.4 ozcream
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0.4 ozsorbitol
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0.4 ozbutter
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0.1 ozVanilla pod
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0.4 ozglucose syrup
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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
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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
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5.3 ozbutter
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2.8 ozSugar
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0.1 ozsalt
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6.3 ozflour
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1.1 ozwhole wheat flour
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0.4 ozinverted sugar
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0.4 ozBaking powder
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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)
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