Name: Chocolate Pistachio Dome
Yield: Makes 12 domes
Ingredients: 4 tablespoons (32 g / 1.1 oz) icing sugar or powdered sugar; 3 tablespoons (63 g / 2.2 oz) glucose syrup or light corn syrup; ⅔ cup (66 g / 2.3 oz) pistachios, chopped; 1 egg yolk (15 g / 0.5 oz); 4 eggs (200 g / 7 oz); ⅓ cup (60 g / 2.1 oz) blanched almonds; ⅓ cup (70 g / 2.5 oz) sugar; 4 egg yolks (60 g / 2.1 oz); ⅓ cup (90 g / 3.3 oz) butter; 2 tablespoons (20 g / 0.7 oz) pistachios; 1.8 oz (50 g) white chocolate; ¼ cup (60 mL / 2.1 fl oz) heavy cream (35 percent fat); ¼ cup (45 g / 1.6 oz) sunflower seed oil; 1 teaspoon powdered gelatin; Chocolate sauce; Green oil-based food coloring; 1 teaspoon baking powder; 12 whole pistachios, shelled; 3.5 oz (100 g) white chocolate; 3 tablespoons (40 g / 1.4 oz) sugar; Tiny pinch of salt; Acetate; 3.5 oz (100 g) dark chocolate; 4 tablespoons (52 g / 1.8 oz) butter; ½ cup (80 g / 2.8 oz) plain or all-purpose flour; ¼ teaspoon pectin (you can leave this out, but it alters the texture); ⅔ cup (66 g / 2.3 oz) flaked almonds; ¾ cup (120 g / 4.2 oz) icing sugar or powdered sugar; ½ teaspoon cinnamon; 2 teaspoons (8 g / 0.3 oz) sugar

Preparation info

Makes
12
domes

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

The galley on a cruise ship is unimaginably huge. The area for the pastry chefs alone is bigger than most restaurant kitchens. On my second visit to a ship’s galley, I was lucky enough to spend a whole day filming with the ship’s talented chefs as they made thousands of these desserts. With their permission, I have adapted their original recipe to suit home cooks.