Quantity: 8 individual cakes

Pistachio dough: 5cm diameter round mousse mould


Pistachio cake dough


  1. Put the whole egg, yolk, and sugar in a Kitchen Aid bowl at once and use a whipper to raise the bubbles.
  2. Gradually incorporate the flour, potato starch, and pistachio powder into the dough.
  3. Mix melted butter with a small amount of dough, then put it back into the dough, carefully mix to prevent bubbles from dying.
  4. Measure 550g on a 60 x 40 size iron plate and spread evenly
  5. Bake in a 220-degrees oven for 5 minutes.


Wasabi ganache montée


  1. Boil 200g of whipped cream, trimoline, and glucose together.
  2. Dissolve the boiled cream into the chocolate and grind with a hand mixer to emulsify.
  3. Pour the remaining 300g of whipped cream and grind it with a hand mixer. Then transfer it to a storage container, and refrigerate it for a day.
  4. The next day, put wasabi paste in the finished ganache montée and grind it again with a hand mixer and filter it with the colander.
  5. With kitchen-aid, turn up the volume of whipper.


Pistachio paste (Marzipane style)


  1. Place all ingredients in a kitchen-aid bowl at once.
  2. Carefully complete making the dough using a beater.
  3. Wrap, refrigerate, and use it after ageing for a day or two in the fridge.


Pistachio crunch


  1. Melt the chocolate, then mix the pistachio paste and olive oil.
  2. Add the feuilletine and salt to previous step, and mix carefully to prevent crumbling.




  1. Apply olive oil evenly on the pistachio biscuits and spread the pistachio crunch all over
  2. Whip up the wasabi ganache in a ganache montée (cream form) and spread it evenly over the pistachio biscuit and crunch.
  3. Cut the biscuits into 3 equal parts and stack them on top of each other to freeze.
  4. Cut the frozen result with the circular cookie cutter and squeeze the wazabi ganache montée around it. Then press the cream with small a scoop.
  5. Cut the pistachio paste into rectangles to fit pound and cream sizes.
  6. Carefully cover the pound with cut pistachio paste.
  7. Fill the empty cream space with olive oil and place pistachio crunch on the side of the cream.