La ganache pistache facile et inratable ! (sans colorants)

Ingredients

• 200 g Pistachios, shelled, unsalted (Will be toasted then blended into a paste)
• 100 g Powdered Sugar (Fine confectioners' sugar)
• 30 ml Neutral Oil (Grapeseed or vegetable oil, helps achieve a smooth paste)
• 200 g White Chocolate (High‑quality, at least 30% cocoa butter)
• 200 ml Heavy Cream (liquid, 30% fat minimum) (Cold for the final addition)
• 2 sheets Gelatin Sheets (Optional – use for entremet to set ganache firmly)
• 1 pinch Salt (Enhances flavor, optional)

Instructions

1. Toast Pistachios

   Spread pistachios in a single layer on a baking sheet and toast in a pre‑heated oven at 150°C for about 10 minutes, stirring halfway through.

   Time: PT10M

   Temperature: 150°C

2. Blend Pistachio Paste

   Place toasted pistachios, powdered sugar and oil in a food processor. Blend for up to 10 minutes, stopping to scrape down the sides, until the mixture becomes a very smooth, almost liquid paste.

   Time: PT10M

3. Heat Cream

   In a saucepan, gently heat 100 ml of the heavy cream over medium heat until just simmering; do not let it boil.

   Time: PT5M

4. Melt White Chocolate

   Remove the saucepan from the heat and add the white chocolate pieces. Stir until completely melted and the mixture is smooth.

   Time: PT5M

5. Add Gelatin (Optional)

   If making an entremet, soften gelatin sheets in cold water, squeeze out excess, then stir into the warm chocolate‑cream mixture until fully dissolved.

   Time: PT2M

6. Combine Pistachio Paste

   Stir the pistachio paste into the chocolate‑cream mixture until fully incorporated and homogeneous.

   Time: PT2M

7. Add Remaining Cold Cream

   Pour the remaining 100 ml cold heavy cream into the mixture and whisk gently until smooth.

   Time: PT2M

8. First Chill

   Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to let the ganache set.

   Time: PT4H

9. Whisk Ganache

   Using an electric hand whisk, start on low speed, then gradually increase. Whisk until the ganache thickens and becomes glossy; stop as soon as it reaches a spreadable consistency.

   Time: PT5M

10. Second Chill

    Return the whisked ganache to the refrigerator for another overnight chill to firm up further.

    Time: PT4H

11. Final Whisk Before Use

    Give the ganache a brief whisk (about 5 minutes) to restore a smooth, airy texture before spreading or piping.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g