Chocolate and pistachio millefeuille.

Chocolate and pistachio millefeuille.

Chocolate and pistachio millefeuille.

Tempered chocolate is to melt it in a special way, namely heat-cool-heat. Chocolate and pistachio millefeuille. For tempering dark chocolate first heat it to 45 ° C, then rapidly cool to 28-29 ° C, then re-heat to 31-32 ° C. Thanks to this procedure, the chocolate that hardens again, is brilliant and crisp.


• dark chocolate (64%) - 300 g;
• 100 grams of milk chocolate, finely crumble;
• 100 g chocolate wafers, crumble;
• pistachio ice cream to serve.

For the pistachio custard:

• 150 grams of powdered sugar,
• 225 g pistachio kernels,
• 200 ml of milk,
• 50 g of powdered sugar,
• Egg yolks - 3 pieces;
• Wheat flour - 3 tsp..
• 3 teaspoons of corn flour.

For the milk chocolate mousse:

• 125 grams of milk chocolate, finely chop,
• 200 g heavy cream,
• Egg - 1 pc.
• Powdered sugar - 25 g;
• 25 ml milk;
• 1 sheet of gelatin. Soak in cold water for 5 minutes.

Chocolate and pistachio millefeuille.

The method of preparation, how to cook chocolate-pistachio millefeuille:

1) To prepare the custard cream pistachio mix sugar in a saucepan with 40 ml of water; Stir over medium heat until sugar is dissolved.

Then boil without stirring until syrup temperature on the thermometer reaches 115ºS. Add the pistachio kernels and stir the mixture oiled spoon until completely pistachios Ukroyut water and lightly browned (about 1-2 minutes).

Put pistachios on a lightly oiled baking sheet and let cool. Then, in a food processor to crumbs Crush.

2) In a saucepan, boil the milk over medium heat. Meanwhile, in bowl, whisk, whisk the sugar, egg yolks and flour until smooth pale mass. Then add a little hot milk and whisk whisk again.

Continuing to whisk, add the remaining milk. Pour the mixture into a clean pan, put it on a medium heat and, stirring whisk mixture, bring to a boil. Moderate fire and cook, continuing to stir 2-3 minutes until thick.

Pour the mass of another container, stir in ¾ pistachio crumbs, cover with plastic wrap and put in the cold to cool. Before serving, whisk whisk until smooth and transfer to a piping bag with a tip - a tube of medium size for.

Chocolate and pistachio millefeuille.

3) For the preparation of milk chocolate mousse, melt the chocolate in a water bath. Then place in the heat. Whisk, beat the cream to medium peaks. In a water bath in a separate bowl, beat the egg with the sugar.

To a thick consistency (5-7 minutes). Then remove from heat and set aside for a while. In a small saucepan over medium heat, heat the milk. Dissolve gelatin (gelatin or squeeze page). Add it to the milk. Mix well.

Prepare the masses pour in the melted chocolate. Stir (do not overdo it). The chocolate mixture into the egg enter. Give a little bit cool.

Then mix with whipped cream. Transfer the finished weight of the container. Put in the fridge to cool. Before serving, whisk whisk until smooth. Transfer to a pastry bag with a tube of medium size for otsazhivaniya.

Chocolate and pistachio millefeuille.

4) tempered dark chocolate (see. Council). Pour into a rectangular shape measuring 23 × 15 cm, located on a baking sheet, laid by baking paper or silicone. Put in the fridge. When the chocolate hardens good, sharp knife cut it into 6 squares (7.5 cm on a side), then turn it back in the fridge.

5) In a water bath melt the chocolate milk. Add wafer crumbs, mix and reload weight on the pan, the laid baking paper or silicone. Cover with another sheet of baking paper and roll the chocolate with a rolling pin into a rectangle measuring 23 × 30 cm.

Put in the fridge. When the chocolate hardens, remove the top sheet of paper and a hot knife cut it into 12 squares (7.5 cm on a side).

6) The square of milk chocolate, place on a serving dish and to transplant it a little bit of chocolate mousse. Cover with a second square of milk chocolate and to transplant him a small amount of pistachio custard.

Then cover with a square of dark chocolate. Sprinkle with the remaining pistachio crumbs and place on top of pistachio ice cream ball. Repeat the process with the remaining ingredients and serve.

Chocolate and pistachio millefeuille.


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One Response to “Chocolate and pistachio millefeuille.”

  1. […] of rice flour with cane sugar. Pastry with berries. Perfect base for a fresh strawberry on a cloud of gentle cream of mascarpone […]

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