by Luciano García
（mold：40x30-cm frame）
Butter cream
100g milk
110g sugar
90g egg yolks
320g butter
30g pistachio paste
Make a créme anglaise at 85℃ with the milk, sugar and egg yolks. Stop the cooking.
Cream the softened butter until fluffy. Make an emulsion with the créme anglaise in the bowl of a stand mixer fitted with the paddle. Add the pistachio paste to give flavor and use immediately.
Pistachio jocond sponge
750g pistachio TPT
50g flour
50g pistachio, crushed
500g eggs
350g egg whites
50g sugar
75g butter
Combine the TPT and the eggs and beat in a mixer fitted with the whisk attachment to a ribbon stage. Make a French meringue with the egg whites and sugar. Combine both mixtures and fold in the flour, previously sifted, alternated with the crushed pistachio. Add the butter, previously melted , and ensure a homogeneous texture. Pour over 6 silicone mat lined trays and bake in a 190℃ oven.
Unmold while still hot.
Dark chocolate ganache
300g dark chocolate, semisweet
300g cream
Finely chop the chocolate. Bring the cream to a boil and make a ganache.
Coffee syrup
300g water
400g sugar
q.s. instant coffee
Combine the sugar and water and bring to a boil.
Aromatize by adding the instand coffee and simmer for one more minute.
Cocoa glaze
80g cream
100g water
65g sugar
55g glucose
40g bitter cocoa powder
10g neutral gelatin
Combine the cream, water, glucose and sugar and bring to a boil . Sprinkle in the sifted cocoa powder. Mix for two minutes and allow to temper. When the glaze has cooled down to 60℃, add the gelatin , previously hydrated in 5 parts of water.
Assembly
On a sheet pan, place a sponge sheet whose bottom side has been previously coated with a thin layer of glaze, imbibe with syrup, cover with 160g of pistachio cream, place another layer of sponge on top and imbibe again cover with 300g of ganache, repeat this sequence and finish with a thin layer of butter cream to seal the sponge, allow to cool until the ganache has crystallized, cover with cocoa glaze and allow to jeellify, make portions and garnish each slice with a pistachio.
