RECIPES
All recipesFleur de Bronte, pistachio and Bali Grand Cru chocolate
Par Nicolas BERNARDÉ
FOR THIS RECIPE
- For 1 cake or 6 to 8 servings
- Without gluten
- H. 6 x L. 17 x W. 5.5 cm
RECIPE STEPS
1/ Chocolate cake and pistachio
INGREDIENTS
- 50 g butter
- 1 g fine salt
- 80 g caster sugar
- 3 whole eggs
- 100 g almond powder
- 25 g pistachio paste
- 90 g egg white
- 16 g caster sugar
- 50 g Bronte pistachios
- 50 g chocolate chips grand cru de Bali
Take the butter out of the refrigerator 2 hours before starting to prepare the recipe.
Put the softened butter, the fine salt and the 80g of caster sugar in a salad bowl. Whisk the mix to obtain a creamy preparation.
Add one egg and half of the almond powder.
Mix and add the second egg and the remaining almond powder. Incorporate the pistachio paste with the last egg.
Raise the egg whites in the bowl of a blender using a whip and progressively incorporate the 16g of caster sugar. The raised whites must be supple and take the shape of a bird’s beak.
Using a spatula, integrate the raised whites very delicately, and in three goes, to the previous preparation.
Coarsely crush the pistachios with a pastry roll.
Add the crushed pistachios and the chocolate chips.
Pour the mix in a previously buttered mould.
Bake for 15 minutes at 160°C and then for 45 minutes at 145°C.
When out of the oven, unmould and leave to cool on a baking plate.
2/ Bali Grand Cru chocolate ganache
INGREDIENTS
- 100 g liquid cream (35% fat)
- 100 g Bali Grand Cru chocolate
Warm up the liquid cream in a saucepan before pouring it on the chocolate.
Mix with a spatula to obtain a homogenous preparation.
Cover with a touching film and store away in the refrigerator during at least 2 hours.
To use the ganache, put it in a pastry bag with a N°11 plain tip.
3/ Bali Grand Cru chocolate coating
INGREDIENTS
- 375 g Bali Grand Cru chocolate
- 75 g cocoa butter
- 75 g grape seed oil
Melt the chocolate with the cocoa butter and the grape seed oil and mix together.
Wait till the mix has reached a temperature of 35°C before using it.
4/ Dressing
INGREDIENTS
- 50 g cocoa nibs
- Some decorations
Evenly ice the cake (placed on a baking tray) with the chocolate coating and leave to drip dry for a bit of time.
Immediately dress the base of the cake with cocoa nibs.
To finish, harmoniously sprinkle drops of chocolate ganache on top of the cake and lay some decoration onto it.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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