Ivory Pistachio

Name: Ivory Pistachio
Ingredients: 200 g Valrhona almond praliné, 70%; 42 g invert sugar; 14 g salt; 270 g lemon juice; 4 g agar agar; 270 g whole eggs; 350 g unsalted butter, room temperature; 250 g egg whites; 160 egg yolks; 40 g all-purpose flour / plain flour; 40 g all-purpose flour / plain flour; 113 g mascarpone cheese; SQ red cocoa butter; SQ silver powder; 125 g water (for the syrup); 125 g water (for the syrup); 225 g granulated sugar (US); 225 g glucose syrup; 225 g Valrhona Ivoire white chocolate, 35%; 160 g condensed milk; 90 g Valrhona absolu neutral glaze; SQ green food color; 14 g silver gelatin sheets; 292 g whole milk / full fat milk; 292 g whole milk / full fat milk; 406 g white chocolate; 85 g pistachio paste; 338 g heavy cream / double cream (whip to soft peaks); 338 g heavy cream / double cream (whip to soft peaks)

Preparation info

Yields
18
( 5 cm or 2 in diameter mold

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Pistachio Cake

200 g Valrhona almond praliné, 70%
200 g pistachio paste
112

Dessert
Low carb

Method

Pistachio Cake

Preheat oven to a temperature of 162°C / 325°F.
In a bowl, beat the almond praliné and pistachio paste, butter, sugar and salt until light and smooth.
Add the eggs slowly, mixing between ea