Easy
Makes: 2 cakes
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Healthy
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Timeless Classics
Upgraded version of a brownie like never before! White Malchoc and roasted pistachios for unforgetable indulging moments....Upgraded version of a brownie like never before! White Malchoc and roasted pistachios for unforgetable indulging moments....Upgraded version of a brownie like never before! White Malchoc and roasted pistachios for unforgetable indulging moments...
- Shelf life:
- 3 days
- Conservation:
- +4°C
Containing: 3 Components
Brownies
Ingredients: Brownies
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160 gFlour
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200 gPistachio (roasted & chopped)
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2 gBaking powder
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160 gEggs
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100 gEritritol
Preparation: Brownies
- Separetly melt the chocolate and the butter at 45°C.
- Whip the eggs with the eritritol.
- Combine the butter with the chocolate and the pure pistachio paste.
- Add the whipped eggs.
- Add the flour and the chopped pistachios.
- Bake it at 170°C for 10 to 15 minutes.
Gianduja Pistachio
Ingredients: Gianduja Pistachio
Preparation: Gianduja Pistachio
- Melt white chocolate at 45°C.
- Add pure pistachio paste and mix.
- Temper the mixture at 23 °C.
Vanilla Whipped Ganache
Ingredients: Vanilla Whipped Ganache
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500 gCream 35% fat
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50 gtrimoline
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50 gGlucose
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8 gVanilla beans
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750 gCream 35% fat
Preparation: Vanilla Whipped Ganache
- Combine cream 1 with trimoline, glucose and vanilla beans and warm it up at 85°C.
- Pour over the chocolate and mix by using a hand blender.
- Add the cold cream 2 mix with the blender and keep in the fridge overnight.
- Whip it when needed.
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