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  • Bouchez Pistache New

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    Ana Alayo
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    This recipe is for a Belgian chocolate biscuit filled with raspberry jam and pistachio filling. It calls for mixing eggs and sugar, melting chocolate and butter, and adding flour. The raspberry jam is made by boiling raspberry puree, sugar, and glucose. The pistachio filling mixes pistachio praline, cocoa butter, glucose, and kirsch liqueur.

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    This recipe is for a Belgian chocolate biscuit filled with raspberry jam and pistachio filling. It calls for mixing eggs and sugar, melting chocolate and butter, and adding flour. The raspberry jam is made by boiling raspberry puree, sugar, and glucose. The pistachio filling mixes pistachio praline, cocoa butter, glucose, and kirsch liqueur.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    21 views2 pages

    Bouchez Pistache New

    Uploaded by

    Ana Alayo
    This recipe is for a Belgian chocolate biscuit filled with raspberry jam and pistachio filling. It calls for mixing eggs and sugar, melting chocolate and butter, and adding flour. The raspberry jam is made by boiling raspberry puree, sugar, and glucose. The pistachio filling mixes pistachio praline, cocoa butter, glucose, and kirsch liqueur.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Category: Subcategory: Country: Belgium

    Bouchez Pistachio

    Chocolate biscuit
    Noir Supreme butter whole eggs sugar flour 480gr 450gr 750gr 480gr 250gr

    - mix the eggs and the sugar slowly - melt the chocolate add the butter end poor on the mix off eggs and sugar - mix the flour on this composition Raspberry Jam Raspberry puree Pectin Yellow Sugar Glucose 600g 10g 420g 150g

    Method Boil the puree with 350g sugar and add the glucose. Mix the sugar and the pectin and add to the boiled puree. You have to boil this preparation till 103C Put this preparation into a square and let cool down.

    Puratos Recipe Book

    Filling Pistachio Cryst-o-fil blanc Cocoa butter Glucose Pistachio Praline Kirsh 750g 20g 25g 250g 20g

    Method Mix all ingredients together and whip for 2-3min Spread out on top of the 2 previous preparations

    Puratos Recipe Book

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