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Pistachio ganache Montee cream
White chocolate 35% 120g
Heavy cream 75g
Pistachio paste 45g
Cold heavy cream 180g
Pistachio Joconde
Egg 100g
Almond powder 50g
Pistachio paste 50g
Icing sugar 50g
Egg white 90g
Sugar 30g
Cake flour 38g
Syrup
Sugar 25g
Water 50g
Cream amount for one layer: 70g
Cake size:17cm X 8cm
Pistachio for covering the cake 100g
Roast at 300F for 5min
* I prefer roast pistachio on low temperature with a short period of time because I didn’t want to lose a nice green color of pistachio
피스타치오 가나슈 몽테 크림
화이트 초콜릿 120g
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