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- Long-cake Pistachio-

Méthodes

For 1 Long-cake 600g (6-8 servings)

 

 

Composition

 

  • Savoury cake dough
  • Pistachio crémeux

 

 

Savoury cake dough

 

  • 1 egg
  • 1 egg yolk
  • 15g fresh milk
  • 15g sweetened condensed milk
  • ¼ vanilla pod
  • 1 pinch of salt
  • 25g almond powder
  • 85g icing sugar
  • 50g softened butter
  • 50g pistachio paste
  • 50g flour (T45)
  • 2g baking powder
  • 5g de amaretto liquor
  • 150g approx. black couverture chocolate

 

Mix all the ingredients with a whip, adding the whole egg at the last minute. Make a smooth dough. Butter and flour the mould.

With a pastry bag, fill the mould halfway.

Put in the oven at 170°C and bake at 165°C during 35 minutes.

Unmould the cake and leave it to cool in the refrigerator.

 

Clean the mould and cover the inside with a couverture chocolate at room temperature, which you will have previously melted in a microwave oven, and position the cake very rapidly.

Put away in the refrigerator approximately 30 minutes before you unmould.

 

 

Pistachio crémeux

 

  • 40g cream 35% fat
  • 15g acacia honey
  • 60g white couverture chocolate
  • 50g softened butter
  • 15g pistachio paste
  • 1 pinch of sea salt

 

Bring the cream to a boil with the honey.

Pour the cream on the couverture chocolate, which you will have previously melted in a microwave oven and mix with a whip.

Add the butter, the pistachio paste and the salt and mix thoroughly to obtain a homogenous cream.

Leave to crystallise for a few hours in a fresh place or in the refrigerator.

 

 

Setting

 

After unmoulding the cake, spray it with pistachio green spray chocolate.

Put the crémeux in a Saint-Honoré pastry bag and raise claws (spikes) on the cake.

To finish, decorate with icing sugar and crushed pistachios.

 

To be tasted at room temperature after a week.

 

Member author
Luigi BIASETTO

The Biasetto pastry shop is the place where one can taste the famous Setteveli, a delicious chocolate cake that earned Italy the Pastry World Cup in 1997. It is also the place where Luigi Biasetto, helped by his wife and brother, can practice his craft, by using remarkable products, inventing delici [...]

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