Description
Silky pistachio fondant melts into a luxurious dessert that whispers Mediterranean elegance. Rich chocolate ganache crowns this French-inspired delicacy, inviting you to savor each heavenly spoonful of pure culinary artistry.
Ingredients
Scale
Main Ingredients:
- 150 grams (5.3 ounces) eggs
- 90 grams (3.2 ounces) granulated sugar
- 75 grams (2.6 ounces) almond flour
- 75 grams (2.6 ounces) ground pistachios
- 75 grams (2.6 ounces) butter
Dairy and Cream Components:
- 50 grams (1.8 ounces) mascarpone
- 70 grams (2.5 ounces) heavy cream
- 150 grams (5.3 ounces) heavy cream
Flavor Enhancers and Additional Ingredients:
- 15 grams (0.5 ounces) pistachio paste
- 65 grams (2.3 ounces) dark chocolate
- 6 grams (0.2 ounces) acacia honey
Instructions
- Carefully melt of high-quality dark chocolate using a microwave or double boiler, ensuring no water enters the chocolate to prevent seizing.
- In a small saucepan, combine of heavy cream with of pure honey, bringing the mixture to a gentle boil while stirring continuously.
- Gradually pour the hot cream-honey mixture over the melted chocolate in three to four controlled increments, whisking vigorously to create a smooth, glossy ganache base.
- Incorporate of cold heavy cream into the chocolate mixture, blending thoroughly until fully integrated and uniform in texture.
- Cover the ganache directly with plastic wrap, ensuring the film touches the surface to prevent skin formation, and refrigerate for a minimum of 4 hours to allow complete chilling and flavor development.
- Remove the chilled ganache from the refrigerator and use an electric mixer to whip the mixture, beating until it forms firm, stable peaks with a silky smooth consistency suitable for piping.
- Transfer the whipped chocolate ganache into a piping bag fitted with a decorative tip and carefully pipe elegant swirls over a completely cooled cake surface.
- Enhance the presentation by garnishing with delicate pistachio halves and finely chopped pistachio pieces, creating a visually appealing and textural contrast.
Notes
- Chill the ganache for a minimum of 4 hours to achieve the perfect whipped texture and consistency.
- Use an electric mixer to whip the ganache, ensuring it forms firm, smooth peaks ideal for piping.
- Select high-quality dark chocolate for a rich, intense flavor that complements the delicate pistachio notes.
- Incorporate honey during cream boiling to add subtle sweetness and enhance the overall taste profile.
- Gently fold cold heavy cream into the melted chocolate mixture to create a silky, luxurious ganache base.
- Garnish with fresh pistachio halves and chopped pieces to add visual appeal and delightful nutty crunch.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 18 g
- Sodium: 55 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg