Ingredients for pistachio bouchées
- 150 g — white chocolateCallebaut
- 200 g — white chocolate (for coating)Callebaut
- 80 g — pistachio pasteDisano
- 60 g — cream cheeseQuescrem
- 100 g — wafer crumbsCallebaut
- raspberry crunchBest Way Foods
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Melt the white chocolate (150 g) in a bain-marie until smooth and fluid.
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Stir the pistachio paste and cream cheese into the warm chocolate, mixing thoroughly until completely homogeneous.
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Add the wafer crumbs and fold gently, preserving the texture of the mixture.
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Evenly spread the mixture into a mold, smooth the surface, and place in the freezer for about 30 minutes to stabilize.
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Separately, melt 200 g of white chocolate and temper it.
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Dip the chilled bouchée bases into the tempered chocolate and immediately decorate with raspberry crunch.
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Allow the chocolate to set and store the finished pieces in a cool place until serving.
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