Green

Name: Green
Ingredients: 322 g Valrhona almond paste from Provence, 70%; 42 g invert sugar; Pinch of salt; 280 g eggs; 260 g all purpose flour / plain flour; 150 g wafer crumbs; 50 g ground toasted pistachio; 200 g Valrhona Opalys white chocolate, 33%, melted; 100 g unsalted butter, melted; 112 g mascarpone; unsalted pistachios; Valhorna white chocolate crunchy pearls; 250 g egg whites; 160 g egg yolks; 40 g all-purpose flour / plain flour; 40 g all-purpose flour / plain flour; 22.5 g silver gelatin sheet; 125 g water (for the syrup); 125 g water (for the syrup); 225 g granulated sugar (US); 225 g glucose syrup; 160 g condensed milk; 90 g Valrhona absolu cristal neutral glaze; SQ Green food color; 26 g silver gelatin sheets; 500 g whole milk / full fat milk; 500 g whole milk / full fat milk; 150 g pistachio paste; 810 g Valrhona Ivoire white chocolate, 35%, chopped, semi melted; 750 g heavy cream / double cream, whipped to soft peaks

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Pistachio Cake

322 g Valrhona almond paste from Provence, 70%
84 g pistachio paste
112

Dessert

Method

Pistachio Cake

Preheat oven to 162°C / 325°F.
Beat almond and pistachio paste, butter, invert sugar and salt until light and smooth.
Add eggs slowly, mixing between each addition. Sift flour over egg mixt