I literally fell for this chocolate pistachio marble adapted from a recipe by the Pastry Chef of the famous Bristol palace: Pascal Hainigue. In his recipe, the Chef offers a super gourmet version based on vanilla and chocolate peanuts. I wanted to modify it slightly by replacing everything peanut-based with pistachio. We obtain a super delicious cake, super soft and rich in pistachio: a pure marvel!
I followed the Chef's recommendations to the letter in order to obtain these marblings. He specifies that all the ingredients must be at room temperature, so a tip: remember to take them out several hours in advance. He also insists on the fact that both devices must be prepared the day before for the next day so that the aromas are diffused perfectly.
In itself the cake can be eaten as such, it is already super good, but I wanted to follow its recipe to the end (or almost). So I added a pistachio confit in the center... my god this confit, a real killer! On top, I coated the cake with a dark chocolate icing with roasted pistachio pieces and I delicately poached two ganaches, forming a zigzag pattern: one with dark chocolate and one with pistachio. I might as well tell you that it’s the best chocolate pistachio cake I’ve eaten!
I think I will try the recipe again in a pecan or even hazelnut version! This recipe can be adapted really easily. I invite you to discover my version of the vanilla almond marble cake right here.
And the little video of the assembly :)
Ingredients for a 6/8 part cake (cake mold with insert tube from the Matfer brand 20x8cm, here):
Source: Live Fou de Pâtisserie Instagram, Le Bristol, Peanut chocolate marble cake by Pascal Hainigue
Pistachio praline (to make several days in advance):
250g green pistachios
125g of sugar
2 pinches of fleur de sel
1- Roast the pistachios for 15 minutes at 150°C.
2- Make a dry caramel with the 125g of sugar. Pour onto a silicone mat and let cool completely.
3- In the bowl of your mixer, place the pistachios with the caramel pieces. Start mixing, it may take a while. Remember to take breaks to prevent your praline from heating up too much (and your robot too).
4- Once the praline is obtained, pour it into an airtight container. Store for several weeks at room temperature.
The pistachio mixture (to make the day before):
30g softened butter
110g of sugar
50g pistachio praline
43g whole eggs
1g of vanilla
1.5g of fine salt
88g of whole liquid cream
95g of T45 flour
2.5g baking powder
30g clarified butter
1- Take out the ingredients for several hours at room temperature.
2- Sift the flour with the yeast. Mix the eggs with the salt to dissolve it.
3- Mix the softened butter with the vanilla pod seeds.
4- In a salad bowl, mix the clarified butter with the whole liquid cream and the pistachio praline.
5- Add the powdered sugar. Mix.
6- Then add the softened vanilla butter.
7- Then, mix with the beaten eggs and salt.
8- Then add the previously sifted flour and yeast all at once. Mix.
9- Pour everything into a piping bag and reserve in the refrigerator until the next day.
The chocolate mixture (to be made the day before):
30g softened butter
130g of sugar
43g whole eggs
1.5g of fine salt
88g of whole liquid cream
95g of T45 flour
16.5g bitter cocoa
2.5g baking powder
30g clarified butter
1- Take out the ingredients for several hours at room temperature.
2- Sift the flour with the yeast and cocoa powder. Mix the eggs with the salt to dissolve it.
3- In a salad bowl, mix the clarified butter with the whole liquid cream.
5- Add the softened butter and powdered sugar. Mix.
6- Add the beaten eggs with the salt.
7- Then add the flour, yeast and cocoa powder previously sifted all at once. Mix.
8- Pour everything into a piping bag and reserve in the refrigerator until the next day.
The syrup (to make the day before): Optional
150g of water
60g of sugar
9g of rum
1- In a saucepan, boil the water with the sugar until completely dissolved.
2- Off the heat, add the rum. Mix, cover and reserve in the refrigerator.
Pistachio confit (to make the day before):
67g of whole liquid cream
51g pistachio praline
5g of gelatin mass (1g of powdered gelatin for 6g of water, swell and take 5g of gelatin mass obtained)
1- Warm the liquid cream. Once hot, add the gelatin mass and mix.
2- Then add the pistachio praline. Mix. Transfer to a piping bag and refrigerate until the next day.
Dark chocolate ganache (to make the day before):
85g dark chocolate (minimum 50%)
85g of whole liquid cream
1- Melt the dark chocolate in a bain-marie. Meanwhile, heat the cream.
2- Pour the cream in 3 batches over the chocolate while mixing. You should obtain a smooth and shiny ganache.
3- Film in contact and set aside in a cool place.
Pistachio ganache (to make the day before):
26g of whole liquid cream
5g of gelatin mass
48g white chocolate
48g of whole liquid cream
35g of pistachio paste
1- Heat the 26g of liquid cream.
2- Pour over the white chocolate cut into pieces with the gelatin mass. Mix.
3- Add the pistachio paste and 48g of cold liquid cream. Mix well. Wrap and refrigerate.
Assembly and cooking (to be done the day before or the same day):
QS of syrup
QS of butter
QS of flour
1- Butter and flour your cake mold evenly. Line the widest sides with baking paper to make unmolding easier.
2- Start poaching the cocoa mixture then poach the pistachio mixture in
3- Make “zigzag” shapes in the dough using a knife.
4- Add the tube, and poach the pasta, alternating them as before. Tap the sides of the mold so that the dough is as uniform as possible. Close with the lid.
5- Bake for 1 hour in an oven previously heated to 160°C (fan heat).
6- Test the cooking using a knife blade stuck in the cake which should come out dry.
7- Once out of the oven, brush the cake with syrup, then set aside in the mold until completely cooled. You can then reserve it in the refrigerator.
8- Once cooled, carefully unmold the cake by first removing the tube. Wrap it and store it in the refrigerator.
9- Once cooled sufficiently, pipe the inside of the cake with pistachio confit on both sides.
10- Then reserve the cake for an hour in the freezer.
The chocolate pistachio rock icing (to make the same day):
150g of 64% dark chocolate
50g 70% dark chocolate
25g grapeseed oil
40g roasted and crushed pistachios
1- Melt the chocolate in a bain-marie with the oil.
2- Once melted, add the roasted and crushed pistachios. Mix.
3- Place the cold cake on a rack, then pour the chocolate pistachio icing evenly over the entire cake.
4- Let the icing set.
Final decoration:
dark chocolate ganache
pistachio ganache
QS of whole roasted pistachios
1- Take the ganaches out of the refrigerator for 30 minutes and pour them into two bags fitted with a 104 petal nozzle.
2- Delicately pipe the top of the cake, alternating the dark chocolate ganache and the pistachio ganache.
3- Decorate with a few whole pistachios. Enjoy.
The cake can be kept refrigerated for several days. Remember to take it out 15-20 minutes before tasting.
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