Component 1Pistachio Cremino
Ingredients
| 300g | Pistachio Praline |
| 150g | Pistachio Paste |
| 300g | White Chocolate Edelweiss |
| 50g | Cocoa Butter |
Method
Mix each praline with its own paste, then add the tempered chocolate, mixed with the tempered Cocoa Butter.
Component 2Almond Cremino
Ingredients
| 300g | Almond Praline |
| 150g | Almond Paste |
| 320g | Milk Chocolate Chiara |
| 30g | Cocoa Butter |
Method
Mix each praline with its own paste, then add the tempered chocolate, mixed with the tempered Cocoa Butter.
Component 3Pistachio Cremino
Ingredients
| 300g | Pistachio Praline |
| 150g | Pistachio Paste |
| 300g | White Chocolate Edelweiss |
| 50g | Cocoa Butter |
Method
Mix each praline with its own paste, then add the tempered chocolate, mixed with the tempered Cocoa Butter.
Preparation
Pour the first Pistachio cremino on the frame, with pastry paper.
Put in fridge to start the crystallization.
As soon as there is a solid layer on the surface, proceed to pour the second layer (Almond cremino), then put again in the fridge.
Pour then the third layer (Pistachio cremino), let stabilize all and finally cut.
Remove from the frame and add a thin layer of tempered White Chocolate Edelweiss, let crystallize and then turn over the cremino.
Presentation
Decorate and cut.
