More, more, more ! I want more pastries!!
After getting my “Love Story” set by Silikomart, It seems that I just can’t get enough of it!!
After the chocolate and mango Love Story, I decided to make a pistachio and vanilla Love Story entremet.
Let’s see the recipe, Chef!
Pistachio and Vanilla Love Story
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Loading...Ingredients
- Pistachio ganache
- 1 gelatine sheet (2 g)
- 50 g milk
- 50 g de pistachio paste
- 1/4 vanilla pod
- 70 g white chocolate
- 30 g sweet concentrated milk
- 115 g liquid cream (30% fat)
- 40 g plain yogurt
- Vanilla ganache
- 1 gelatine sheet (2 g)
- 50 g milk
- 1/4 vanilla pod
- 90 g white chocolate
- 30 g sweet concentrated milk
- 115 g liquid cream (30% fat)
- 40 g plain yogurt
- Vanilla shortbread pastry
- 100 g butter at room temperature
- 230 g flour
- 30 g ground almonds
- 1/4 tsp salt
- 90 g icing sugar
- 1/2 vanilla pod
- 1 egg
- Mirror glaze
- 1 gelatine sheet (2 g)
- 20 g water
- 50 g sugar
- 50 g glucose syrup
- 50 g white chocolate
- 25 g sweet concentrated milk
- Food coloring
- Decoration
- 20 g white chocolate
- 1 handful unsalted pistachios
Instructions
Pistachio ganache
Soak the gelatine into cold water.
Heat the milk.
Remove from the heat once it starts boiling.
Add the gelatine.
Pour on the melted white chocolate. Combine.
Add the pistachio paste, the sweet concentrated milk, the cream and yogurt. Combine.
Mix with a hand mixer.
Set aside in your fridge for 1 hour.
Whisk until you get a rather firm texture.
Pour in your heart shape mold and set aside in your freezer for 4 hours.
Vanilla ganache
Soak the gelatine into cold water.
Heat the milk with the vanilla seeds.
Remove from the heat once it starts boiling.
Add the gelatine.
Pour on the melted white chocolate. Combine.
Add the sweet concentrated milk, the cream and yogurt. Combine.
Mix with a hand mixer.
Set aside in your fridge for 1 hour.
Whisk until you get a rather firm texture.
Pour in a second heart shape mold and set aside in your freezer for 4 hours.
Vanilla shortbread pastry
Combine the butter and flour until you get a sandy texture.
Add the ground almond, salt, icing sugar and vanilla seeds.
Add the egg and combine.
Spread between two parchment papers with a 2 mm thickness.
Set aside in your fridge for at least one hour.
Preheat your oven at 165 C / 330 F degrees.
Cut 2 plain hearts and one heart "ring".
Cook for 18 minutes.
Set aside on a cooling rack.
Mirror glaze
Soak the gelatine into cold water.
Pour the water, sugar and glucose in a sauce pan and put to a boil.
Remove from the heat and add the gelatine.
Pour on the chocolate and combine.
Add the sweet concentrated milk and food coloring.
Combine and mix with a hand mixer.
Set aside in your fridge.
Assembly
Melt the white chocolate and spread it on the heart ring.
Spread chopped pistachios. Set aside.
Place a full heart pastry on your serving plate.
Unmold the vanilla heart and place it on top. Cover with a second full heart pastry.
Set aside in your fridge.
Remove the mirror glaze from your fridge. Heat it in your microwave oven 30 seconds by 30 seconds until it reaches 37 C / 99 F degrees.
Place your pistachio heart over a grid, place a baking tray under the grid.
Pour the mirror glaze over.
Place it on top of the cake you kept in your fridge, add the heart "ring".
Set aside in your fridge at least 2 hours before serving.
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