Comment Faire La Viral Tablette de Chocolat de Dubaï à la Pistache ! Qui fait Le Buzz
Comment Faire La Viral Tablette de Chocolat de Dubaï à la Pistache ! Qui fait Le Buzz ! is a medium French recipe that serves 8. 400 calories per serving. Recipe by Gourmandises by Nora on YouTube.
Prep: 32 min | Cook: 27 min | Total: 1 hr 9 min
Cost: $19.09 total, $2.39 per serving
Ingredients
- 160 g Unsalted Pistachios (raw, unsalted; will be roasted)
- 1 Tbsp Neutral Oil (vegetable or canola oil, for pistachio paste)
- 60 g Kadaïf Paste (shredded phyllo dough, found in Middle Eastern aisle)
- 50 g Unsalted Butter (cut into cubes, melted)
- 180 g Milk Chocolate (good quality, for shell and seal)
- 120 g White Chocolate (good quality, for pistachio cream)
Instructions
Roast Pistachios
Preheat the oven to 100°C. Spread the pistachios in a single layer on a baking sheet and roast for 12 minutes, stirring halfway through for even color.
Time: PT12M
Temperature: 100°C
Blend Pistachios into Paste
Transfer the roasted pistachios to a food processor, add 1 tablespoon neutral oil, and blend until a smooth paste forms, stopping to scrape down the sides as needed.
Time: PT5M
Cook Kadaïf with Butter
Melt the butter in a saucepan over low heat, then stir in the kadaïf paste. Cook, stirring constantly, until the mixture turns golden and crispy, about 5 minutes. Remove from heat and let cool.
Time: PT5M
Melt Milk Chocolate
Place the milk chocolate in a heatproof bowl over a simmering pot of water (bain‑marie). Stir until completely melted and smooth.
Time: PT5M
Coat Molds with Milk Chocolate
Using a pastry brush or spoon, spread a thin layer of the melted milk chocolate over the interior of each silicone magnum mold, covering all edges. Tap the molds gently to remove excess chocolate.
Time: PT5M
Melt White Chocolate
In a clean bain‑marie, melt the white chocolate until smooth.
Time: PT5M
Make Pistachio Cream
Fold the pistachio paste into the melted white chocolate until fully incorporated, creating a glossy pistachio cream.
Time: PT3M
Add Crispy Kadaïf
Gently fold the cooled crispy kadaïf mixture into the pistachio cream, distributing evenly while preserving some crunch.
Time: PT2M
Chill Cream Slightly
Place the pistachio‑kadaïf cream in the freezer for 2 minutes to firm up, making it easier to spread.
Time: PT2M
Fill Chocolate Shells
Spoon the chilled pistachio cream into the set milk‑chocolate shells, leaving a small gap at the top. Smooth the surface with an offset spatula.
Time: PT5M
Seal with Top Chocolate Layer
Melt any remaining milk chocolate and pour a thin layer over each filled magnum to seal the top. Tap again to eliminate bubbles.
Time: PT5M
Final Set and Unmold
Refrigerate the completed molds for at least 15 minutes, or until firm. Gently pop the magnums out of the silicone molds and serve.
Time: PT15M
Nutrition Facts
- Calories
- 400
- Protein
- 3 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Tree nuts (pistachios), Milk, Gluten (kadaïf)
Ingredient Substitutions
- Instead of Unsalted Pistachios: Almonds, Hazelnuts
- Instead of Neutral Oil: Olive oil (light), Sunflower oil
- Instead of Kadaïf Paste: Phyllo strips, Crispy rice cereal
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Milk Chocolate: Dark chocolate, Semi‑sweet chocolate
- Instead of White Chocolate: Milk chocolate (for a different flavor)
Equipment Needed
- Oven
- Baking Sheet
- Food Processor
- Saucepan
- Heatproof Bowl
- Spatula
- Silicone Magnum Molds
- Freezer
- Refrigerator
- Kitchen Scale
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Roasting pistachios to develop flavor
- Cooking the kadaïf with butter until golden and crispy
- Coating the molds with a thin milk‑chocolate layer
- Chilling the pistachio‑kadaïf cream before spreading
- Sealing the filled magnums with a final chocolate layer
Chef Tips from the Video
- Toast the pistachios a little longer for a deeper nutty flavor, but watch closely to avoid burning.
- For a glossy finish, temper the milk chocolate before coating the molds.
- Use a kitchen torch to lightly brown the top chocolate layer for added visual appeal.
Troubleshooting
Chocolate shell cracks or breaks when unmolding.
Make sure the chocolate layer is thin and fully set in the refrigerator before unmolding. Gently warm the mold with your hands for a few seconds.
Pistachio cream is too runny.
Chill the cream longer (up to 5 minutes) before spreading, or add a small amount of melted white chocolate to firm it up.
Kadaïf mixture becomes soggy.
Cook the kadaïf until fully golden and crispy, and let it cool completely before folding into the cream.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Can be frozen for up to 1 month; thaw in the fridge before serving.
Room temperature: Do not keep at room temperature for more than 2 hours as the chocolate may melt.
Make-Ahead Tips
- Chocolate shells can be prepared 2 days ahead and kept refrigerated.
- Pistachio cream can be made a day ahead; keep chilled and give a quick stir before filling.
- Cover molds with plastic wrap to prevent the chocolate from absorbing fridge odors.
Frequently Asked Questions
What is the cultural significance and history of pistachio chocolate desserts in French cuisine?
Pistachio has long been prized in French pâtisserie, especially in the Provence region where nuts are abundant. Combining pistachio with chocolate became popular in the 20th century as a luxurious pairing, often featured in boutique chocolateries and fine pastry shops.
What are the traditional regional variations of pistachio‑based desserts in French cuisine?
In Southern France, pistachio is used in nougats, frangipane tarts, and the famous pistachio‑filled macarons. In the Alps, pistachio is sometimes blended into creamy glacés or layered with dark chocolate for elegant petits fours.
How is a pistachio‑chocolate magnum traditionally served in French patisserie?
It is typically presented on a decorative plate, often dusted with powdered sugar or crushed pistachios, and served as a bite‑size after‑dinner treat alongside coffee or a glass of dessert wine.
What occasions or celebrations is pistachio chocolate commonly associated with in French culture?
Pistachio chocolate treats are popular for fêtes des vendanges (harvest festivals), weddings, and holiday celebrations such as Noël, where they add a touch of elegance and seasonal luxury.
What authentic traditional ingredients are essential for a pistachio chocolate magnum in French cuisine versus acceptable substitutes?
Authentic ingredients include high‑quality unsalted pistachios, French‑style milk chocolate, and butter. Acceptable substitutes are roasted almonds for pistachios, dark chocolate for a richer flavor, and margarine if butter is unavailable.
What other French desserts pair well with pistachio chocolate magnums?
They pair beautifully with classic French desserts such as tarte Tatin, clafoutis, or a simple vanilla crème brûlée, offering a contrast of textures and complementary nutty‑chocolate notes.
What are the most common mistakes to avoid when making pistachio chocolate magnums at home?
Common errors include over‑roasting pistachios (which makes the paste bitter), under‑cooking the kadaïf (resulting in a soggy texture), and letting the chocolate set too thickly, which can cause cracking when unmolding.
Why does this pistachio chocolate magnum recipe use a bain‑marie for melting chocolate instead of direct heat?
A bain‑marie provides gentle, even heat that prevents chocolate from scorching or seizing, ensuring a smooth, glossy finish essential for a professional‑looking shell.
Can I make pistachio chocolate magnums ahead of time and how should I store them?
Yes, you can prepare the chocolate shells up to two days in advance and keep them refrigerated. Fill the shells and seal them no more than 24 hours before serving; store the finished magnums in an airtight container in the fridge.
What does the YouTube channel Gourmandises by Nora specialize in?
The YouTube channel Gourmandises by Nora specializes in elegant French‑inspired desserts, offering step‑by‑step tutorials that blend classic techniques with modern twists for home bakers.
How does the YouTube channel Gourmandises by Nora's approach to French pastry differ from other cooking channels?
Gourmandises by Nora focuses on detailed visual explanations, precise temperature control, and the use of accessible ingredients, whereas many other channels prioritize speed over technique, often skipping nuanced steps like tempering chocolate or proper nut roasting.
Last updated: August 21, 2026
