Recipe for 24 small eggs:
- 75g of sugar
- 125g of raw pistachios
- 160g of ivory cover
- 40g of crushed crêpes dentelles
- 400g of ivory blanket (to temper see method HERE)
- 4g of Mycryo cocoa butter powder for tempering
Here are the beautiful raw green pistachios.
Stir with a spoon to coat well with syrup.
The sugar syrup will sand, that’s normal and what you want.
Continue to mix well and then melt the sugar into a caramel.
Let it cool and try not to eat it all now… This is the hardest part of the recipe!
Place the pistachio caramel in a blender.
At the beginning it gives a powder.
And in a few minutes, you’ll have a pistachio praline paste.
Add the obtained pistachio praline paste.
Pour in the crushed crêpes dentelles.
So ! The crunchy pistachio praline is ready!
Fill the moulds with pistachio praline.
Let the praline set. It needs to harden a bit before continuing. Melt the remaining ivory couverture again, temper it with a little mycryo cocoa and pour it over the molds.
To glue them. Place a metal dish on a baking sheet over moderate heat. Put a little parchment paper to protect the dish. Take latex gloves to handle the chocolates!
The bottom should melt slightly.
We see here the eggs and the balls. Richly filled with pistachio praline!