Chocolate and pistachio cake composed of
– a pistachio biscuit,
– a milk chocolate mousse,
– a pistachio cream,
– a pistachio mousse,
– a mirror glaze.
Material used
– Rectangular frame 20X11x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Pistachio biscuit
✔65g icing sugar
✔1 egg
✔65g pistachio powder
✔20g butter
✔15g flour
✔15g caster sugar
✔2 egg whites
Pistachio praline crisp
✔60g pistachio praline
✔35g crêpes dentelles
✔30g white chocolate
Milk chocolate mousse
✔1 leaf gelatine (2g)
✔65g cream
✔1 yellow
✔10g sugar
✔30g milk
✔50g milk chocolate
Pistachio cream
✔2g gelatine
✔120 ml cream
✔1 egg yolk
✔15g caster sugar
✔40g pistachio praline
Pistachio mousse
✔50g liquid cream
✔50g white chocolate
✔50g liquid cream 30% MG
✔2g gelatine
✔30g pistachio praline
Chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g milk chocolate
✔30 g liquid cream
✔2 x 2g gelatine leaves
The recipe
Serves 5 to 6
Pistachio biscuit
65g icing sugar
1 egg
65g pistachio powder
20 g butter
15 g flour
15g caster sugar
2 egg whites
In a bowl, add the pistachio powder (mix unsalted pistachios), icing sugar and whole egg. Mix well. Add the sifted flour. Mix well.
In another bowl, beat the egg whites with a mixer and the caster sugar. Incorporate a third of the whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray covered with baking paper and smooth out the dough. Bake the biscuit for 10 to 12 minutes at 180°C.
Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out two rectangles measuring 20X11cm. Place the first biscuit on a plate inside your rectangular frame.
Pistachio crisp
✔30g white chocolate
✔60g pistachio praline
✔35g crêpes dentelles
In a bowl, pour the praline, the previously melted white chocolate and add the crêpes dentelles. Mix gently. Spread on the pistachio biscuit and put in the freezer.
Milk chocolate mousse 150g
✔1 leaf gelatine (2g)
✔65g cream
✔1 yolk
✔10g sugar
✔30g milk
✔50g milk chocolate
Soften the gelatine leaf in a bowl of cold water. In a bowl, mix the egg yolk with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold custard with an electric mixer and add it to the cream in two or three batches, mixing gently with a spatula each time. Pour over the pistachio praline crumble and place in the freezer. Freeze for 5 minutes. Then place the second pistachio biscuit and return to the freezer.
Pistachio cream (the day before) 160g
✔2g gelatine
✔120 ml cream
✔1 egg yolk
✔15g caster sugar
✔40g pistachio praline
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 120ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pistachio praline and mix. If necessary you can blend the mixture a little so that it is smooth. Leave to cool slightly, then pour over the pistachio biscuit and place in the freezer for a few minutes before adding the second pistachio biscuit.
Pistachio mousse
✔40g liquid cream
✔40g white chocolate
✔40g liquid cream 30% MG
✔2g gelatine
✔30g pistachio praline
Heat, in a small saucepan, the 40g of liquid cream. Pour over the white chocolate previously melted in the microwave. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water, and the pistachio praline. Mix well. Set aside. Whip the cold cream (40g) with an electric mixer. Using a spatula, gently add the previous mixture.
Pour over the pistachio cream, leaving 2 to 3 mm free if possible to apply the icing. Place in the freezer overnight or for at least 6 hours.
Milk chocolate mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g milk chocolate
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
In a saucepan, heat the sugar, water and glucose until boiling. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the chocolate that has been melted in the microwave. Stir well. Add the liquid cream. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Cover the surface of the cake with the glaze, which has been cooled to about 35°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake, if necessary, so that the layers are well defined.
Serve whole or cut into individual slices and thaw in the fridge for at least 3-4 hours. I put little gold leaves on the top.
