Chocolate Pistachio Bar with TCHO Chocolate by Renee Cade | Pastry Arts

Chocolate Pistachio Bar with TCHO Chocolate by Renee Cade | Pastry Arts

pastryartsmag.com

A petit four that encompasses the fresh, nutty and subtle fruity flavor of the pistachio and the robust and smooth flavor of the TCHO 81% dark chocolate.

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Cooking tools:

  • Stand mixer
  • Double boiler
  • Candy thermometer
  • Piping bag
  • Offset spatula
  • Rolling pin
  • Kitchen scale
  • Sifter
  • Acetate sheet
  • Straight edge
  • Baking sheet
  • Oven
  • Saucepan
  • Mixing bowl
  • Spatula
  • Fork
  • Cutting board
  • Chef's knife
  • Refrigerator
  • Freezer

Ingredients

  • Pate Sucrée
  • 295 g unsalted butter
  • 340 g granulated sugar
  • 2 large eggs
  • 10 ml vanilla extract
  • 970 g bread flour, sifted
  • Pistachio Bar
  • 190 g unsalted butter
  • 82 g granulated sugar
  • 190 g whole eggs
  • 190 g almond or pistachio flour
  • 32 g all-purpose flour
  • 250 g pistachio paste
  • 81% TCHO Chocolate Mousse
  • 400 g 81% TCHO chocolate
  • 285 g egg yolks
  • 197 g granulated sugar
  • 900 g heavy cream
  • Pistachio nuts, shelled
  • Sea salt
  • 81%TCHO chocolate
  • Final Assembly
  • Powdered snow
  • 100 g TCHO Drinking Chocolate Crumbles

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