Ingredients
- Joconde Biscuit:
- use 24x34cm sheet pan
- TPT* (pistachio) 125g
- Almond powder 20g
- Egg 80g
- Cake flour 16 g
- Meringue:
- Egg whites 75 g
- Sugar 16 g
- Butter 13 g
- Filling ganache:
- Dark chocolate 50g
- Milk chocolate 6 g
- Whipping cream 40g
- invert sugar or honey 8 g
- Butter 6 g
- Pistachio buttercream:
- Pistachio paste 40g
- Butter 165g
- Italian meringue 30g
- Pate a bombe 40g
- Base chocolate:
- Dark chocolate 60g
- Oil 7.5g
- Glazing ganache:
- Dark chocolate 100g
- Whipping cream 170 ml
- Simple syrup:
- Sugar 50g
- water 50g
- TPT is the mixture of nut and icing sugar in equal weight.
Preparation
Step 1
Start by making the Joconde:
Preheat the oven to 200 °C line the pan with baking paper.
If using the ground pistachio, just mix it together with the icing sugar to make the TPT.
Or you can ground the pistachio with the icing sugar.
Mix the TPT, almond flour and egg together with the hand mixer until smooth, mix in the flour and set aside.
Meanwhile, melt the butter, and set aside.
Beat the egg whites and sugar until stiff peak form.
Fold the meringue into the nut and egg mixture until fully combine.
Fold the warm melted butter into the mixture.
Pour the mixture into the prepared baking pan and bake for 8-15 minutes.
When cool cut into 3 pieces.
Make the filling ganache:
Put the whipping cream into the pan and boil over low heat.
Pour the hot cream over the chocolate and stir until the chocolate melt.
Put the butter and the invert sugar into the ganache and stir until combine.
Make the pistachio butter cream:
Start by making the Italian meringue:
Egg white........... 30 g
Sugar.................. 60 g
Water ................ 10 ml
1. Put the sugar,water in a thick based pan, and place over a moderate heat and stir until it boils
2. When the syrup temperature reaches 110 °C beat the egg whites until stiff
3. When the syrup temperature reaches 118°C slowly whisk it into the egg whites in a thin stream taking care not to let it run onto the whisk
4. Continue beating until completely cold.
Making the Pate a bombe:
Egg yolk.......... 30 g
Sugar............... 45 g
Water.............. 16 ml
1. Put the sugar,water in a thick based pan, and place over a moderate heat and stir until it boils
2. When the syrup temperature reaches 110 °C beat the egg yolks until pale.
3. When the syrup temperature reaches 120°C slowly whisk it into the egg yolks in a thin stream taking care not to let it run onto the whisk
4. Continue beating until completely cold.
The Italian meringue and the pate a bombe.
Beat the Pistachio paste until soften, add the butter and beat to combine.
Put the 30g of Italian meringue and 40g of ใPate a bombe into the butter mixture and beat to combine.
Note: if the color is too pale add some green food coloring.
Make the base chocolat:
Melt the chocolate, then add the oil, stir to combine.
Place one sheet of cake wrong side up , pour the chocolate mixture over and put the cake into the fridge until harden.
Assemble:
Before assembling the cake make the simple syrup by putting the water and sugar into a small pan and boil over medium heat until the sugar dissolve then let it cool.
When the chocolate on the base is harden, flip the cake right side up and sprinkle with syrup.
Spread the buttercream over the cake, then place another sheet of cake and sprinkle with the syrup. Put the cake into the fridge until the buttercream harden.
Spread the filling ganache over the cake, then place another sheet of cake and sprinkle with the syrup. Put the cake into the fridge until the ganache harden.
Spread the buttercream over the cake, then put the cake into the fridge until the buttercream harden.
Make the glazing ganache:
Bring the cream to boiling point in a small saucepan. Remove form the heat, pour into the chocolate, allow to stand for 1 minute, then stir until smooth.
Pour the ganache over the buttercream, then put the cake into the fridge until the ganache set (it won't harden).
Cut the side of the cake, then cut into pieces.
Decorate with the ganache, then serve.