Quantity: 8 individual cakes
Pistachio dough: 5cm diameter round mousse mould
Pistachio cake dough
- Put the whole egg, yolk, and sugar in a Kitchen Aid bowl at once and use a whipper to raise the bubbles.
- Gradually incorporate the flour, potato starch, and pistachio powder into the dough.
- Mix melted butter with a small amount of dough, then put it back into the dough, carefully mix to prevent bubbles from dying.
- Measure 550g on a 60 x 40 size iron plate and spread evenly
- Bake in a 220-degrees oven for 5 minutes.
Wasabi ganache montée
- Boil 200g of whipped cream, trimoline, and glucose together.
- Dissolve the boiled cream into the chocolate and grind with a hand mixer to emulsify.
- 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.
- 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.
- With kitchen-aid, turn up the volume of whipper.
Pistachio paste (Marzipane style)
- Place all ingredients in a kitchen-aid bowl at once.
- Carefully complete making the dough using a beater.
- Wrap, refrigerate, and use it after ageing for a day or two in the fridge.
- Melt the chocolate, then mix the pistachio paste and olive oil.
- Add the feuilletine and salt to previous step, and mix carefully to prevent crumbling.
- Apply olive oil evenly on the pistachio biscuits and spread the pistachio crunch all over
- Whip up the wasabi ganache in a ganache montée (cream form) and spread it evenly over the pistachio biscuit and crunch.
- Cut the biscuits into 3 equal parts and stack them on top of each other to freeze.
- 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.
- Cut the pistachio paste into rectangles to fit pound and cream sizes.
- Carefully cover the pound with cut pistachio paste.
- Fill the empty cream space with olive oil and place pistachio crunch on the side of the cream.