HANOS catering wholesale
Become a customer
Foodxperience

Pistachio friandise

Edible Christmas bauble made by pastry chef Romy Uijen from Dawn Foods. Recipe for 20 pieces.

Ingredients

100gdark chocolate callets

140gWhipped cream
silicone mold 24 half-spheres
30gWater
30gneutral stock
12gcompound pistachio
Red velvet spray

Preparation

  1. For the chocolate hooks, melt dark chocolate au bain-marie or in the microwave and temper it to 32°C using the tempering technique.
  2. Spread out a slab of chocolate (5 mm thick).
  3. Cut out circles between 1 and 2 cm (depending on the size of the Christmas ball).
  4. Draw chocolate stripes on the band and fold it double to form a hook.
  5. Attach the circle and the hook together with a little melted chocolate.
  6. Optionally, spray in the desired color.

  1. Mix the fond with water (25°C).
  2. Add the compound to the mixture.
  3. Fold the semi-whipped cream into the fond in two stages.
  4. Pipe the bavarois into the silicone mold and let it set in the freezer.
  5. Release the half-spheres and press them together to form a truffle ball.
  6. Spray with the velvet spray.
  7. Let harden and place the chocolate hook on top.