Ganache pie with pistachio
Preparing the dough
Ingredients
- 2 cups (tea) of wheat flour ;
-½ Cup (tea) of crushed cashew nuts
-⅓ Cup (tea) of cocoa powder ;
-1 pinch of salt ;
-100 g of icy butter ;
-2 eggs ;
-3 g of vanilla ;
In a bowl, put all the dried ingredients. Mix with your fingertips until you form a grainy farofa. Make a hole in the center, add the eggs and mix until it is homogeneous. Wrap the dough on paper-film and refrigerate for 10 minutes. Remove from the refrigerator. Divide the dough into 3 equal parts. In the background in a form with a removable bottom of 22 cm, open the first part and reserve. With the rest of the dough, forre the bottom and the sides of another 22 cm. Take the two forms to the preheated oven at 180 ° C for 15 minutes. Expect to cool. Book.
Ganache
Ingredients
-450 g of half bitter chocolate ;
-1 cup (tea) in whole milk ;
-10 tablespoons (soup) of fresh milk cream ;
-2 tablespoons (soup) of glucose ;
-4 tablespoons (soup) of butter ;
Preparing Ganache
Chop the chocolate half bitter and place in a bowl. Book. In a pan, put all the other ingredients on the fire to melt, until a homogeneous mixture is. Add this hot mix in the bowl with chopped chocolate and mix everything until the chocolate melts completely. Leave it in the freezer for 15 minutes, for the cream getting more consistent. Book.
Pistachio cream
Ingredients
-50 g pistachio paste ;
-350 g of confectioner cream ;
-5 g of diluted powder gelatin in a little warm water ;
Preparing the pistachio cream
Mix the pistachio paste to the confectioner's cream. Dissolve the gelatin in a little water and go slowly to the cream. Refrigerate for a few minutes to sign.
Assembly
In the shape with the dough, add half of the ganache, then the already roasted dough and the pistachio cream. Over, place the rest of the ganache. Take the refrigerator for two hours or until it is cold. Remove the side hoop and decorate with pistachio and chocolate chips.
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