Come promesso in the previous post here are Raphael.
These chocolates are delicate, yet very tasty ... and even these disappear in a flash!
Without too much background we come to the proceedings:
Ps. Stefy Rosy in the recipe and they are about 20 .. I have come to more .. I even had to double the dose to the outer shell because I had so much stuffing! and I changed the procedure for making the outer shell because I had available a silicone mold shaped chocolates.
Ingr
For the outer shell:
8 vanilla wafers
50 g white chocolate almonds
8 (I added 2 tablespoons of cream do not mix xk)
For the vanilla cream
100 grams of white chocolate 50 g
cream 15 g butter vanilla
For the pistachio cream:
50 g white chocolate 30 grams pistachio already cleaned
50 gr fresh cream without sugar
10 g glucose (for me honey)
10 gr butter
Finally :
20 almonds 40 pistachios
whole
50 g grated coconut 50 gr grated pistachio
For the vanilla cream
100 grams of white chocolate 50 g
cream 15 g butter vanilla
For the pistachio cream:
50 g white chocolate 30 grams pistachio already cleaned
50 gr fresh cream without sugar
10 g glucose (for me honey)
10 gr butter
Finally :
20 almonds 40 pistachios
whole
50 g grated coconut 50 gr grated pistachio
Preparare la crema alla vaniglia: mettere in un tegame la panna, il burro, la vaniglia e lasciar intiepidire per pochi minuti a fuoco lento, mescolando bene per amalgamare il tutto.
Spezzettare il cioccolato bianco ed unirlo, fuori fuoco, alla panna. Mescolare bene. Mettere in frigorifero a raffreddare.
Preparare la crema al pistacchio: per prima cosa, è necessario polverizzare il pistacchio, utilizzando un robot da cucina o, meglio, il macinacaffè. Bisogna ottenere una farina piuttosto fine. Riscaldare la panna fino quasi al bollore, spegnere il fuoco e aggiungere il cioccolato bianco e la farina di pistacchio. Mescolare finchè non sarà perfettamente dissolved. Add the honey and butter and mix again.
rapprenderà The cream after a few hours in the refrigerator.
In the meantime, take the vanilla wafers and pass them to the mixer along with the almonds. Then add 50 grams of chopped white chocolate and cream and let stand in fridge for half an hour.
In the meantime, take the vanilla wafers and pass them to the mixer along with the almonds. Then add 50 grams of chopped white chocolate and cream and let stand in fridge for half an hour.
Line silicone molds shaped chocolates with the compound. Put in freezer for 15 minutes.
Fill with cream or white chocolate with the pistachio, almond stands in the center a whole peeled pistachios or two integers. Close completely with a layer of outer shell.
Once hardened, the mold estrous and moisten lightly with some water and roll them in shredded coconut or chopped pistachios.
Keep refrigerated and serve in paper cups.
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