Plunk PPC - Pistachio Chocolate Passion

Pistacchio Plunk

Mix together caster sugar, almond flour, flour, yeast, pistachio paste and softened butter. Whip the egg whites and combine them gently with the knead. Pour into the moulds, previously buttered and floured and insert the oven draining ganache.

Pistachio passion cremeaux

Soften in plenty of water the gelatine. Bring to boil 100 grams of passion fruit pulp, add the gelatine and make the first emulsion on the pistachio paste. Warm the remaining 350 grams of passion fruit pulp and finish the emulsion with no air. Cover the knead, put it in the fridge and use on the next day.

Passsion fruit draining heart

Melt the chocolate, add the passion fruit pulp, the inverted sugar and the starch and warm the mixture. Pour it, in three times, over the melted chocolate making an emulsion. Pour it into moulds, 5 cm diameter, and put in the freezer.

Andrea Besuschio
www.pasticceriabesuschio.it
Photo by Giancarlo Bononi