Culinary Institute of America

Pistachio and Chocolate Pyramids

Preparation info
  • Makes

    48

    pyramids ( 3½ by 3½ in 9 by 9 cm )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Pistachio Cream

Method

  1. One day in advance, make the pistachio cream and pipe it into pyramid molds (1 by 1 in/3 by 3 cm each). Freeze the molds overnight.
  2. Using a pastry brush, apply a thin layer of pâte à glacer on top of the sponge and let it set. Once set, flip the sponge over and soak it with simple syrup and kirsch.
  3. Slice the cake into squares slightly larger than 3½ b