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N.Y. Bun roll pistachio

Airy bun roll filled with creamy pistachio mousse, finished with white chocolate sauce and crunchy pistachio crunch.This recipe is for about 6 rolls.

Ingredients

6Bun rolls

100gWhite chocolate
30gPistachio paste
Sugar to taste
500mlMascarpone cream

White chocolate sauce
Shelled pistachios
Pistachio crunch

Preparation

  1. Let the bun rolls thaw in the provided baking molds (about 45-60 minutes).
  2. Bake at 170°C for 16-18 minutes.
  3. Let cool completely before slicing.

  1. Whip the mascarpone cream with sugar to taste until stiff.
  2. Melt the white chocolate au bain-marie.
  3. Carefully fold this into the whipped cream using a spatula.
  4. Finally, fold in the pistachio paste.

  1. Pipe the pistachio mousse onto the bun roll.
  2. Garnish the 'top' of the bun with white chocolate sauce.
  3. Chop some pistachios to taste and mix them with the ready-made pistachio crunch.
  4. Sprinkle the mixture over the bun roll.