Difficulty:[usr 5]
Almond shortcrust pastry:
Mix the butter and the salt. Add the sugar, TPT, vanilla, eggs and 125 g of flour. Incorporate the remaining 375 g of flour without thickening
the dough, then add the feuilletine.
Rest 24 hours in the fridge. Line a pie ring and blind bake.
Creamy Chocolate:
Heat the milk and the cream, blanch the yolks with the sugar then cook in boiling water at 82°C. Strain by pouring over the grated chocolate, mixing, taking care not to incorporate too much air.
Garnish in the precooked base. Book.
Pistachio parfait:
Poach the milk, sugar, yolks and pistachio TPT at 85°C.
Beat until completely cooled. Stir in whipped cream.
Line the inside of the metal cones with a baking paper cone. Fill with parfait up to 5 mm from the top of the mold and set in the freezer. Complete with melted chocolate couverture to make the base.
Fitting and finishing:
In a rectangular plate, place a piece of chocolate tart cut with a warm knife. Turn out a pistachio parfait cone and place it next to the tart. Top with gold leaf and a few drops of chocolate sauce.
TPT:so much for so much
Source:Food-Service Dairy Company
