PISTACHIO CONES
PROCEDURE
- Melt the butter and set aside.
- Combine sugar, eggs and pistachio paste in a mixing bowl with a paddle attachment.
- Sift the dry ingredients and add them into the mixing bowl.
- Pour the melted butter into the mixer and mix until all the ingredients are combined together.
- Pipe the mix into a cake mould and bake for 25 minutes at 180°C.
CHOCOLATE GANACHE
- Boil the whipping cream.
- Pour the boiling cream into the dark chocolate together with soft butter and stir until the chocolate is fully melted into the cream.
- Whisk until smooth and glossy. Let the ganache cool down.
CAKE ASSEMBLY
- Pipe 12g of ganache inside the mini pistachio cone cake.
- Pour some chocolate ganache on top.
- Break some pistachio and sprinkle on top of the cake.
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Plain Flour Plus
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Hong Kong Flour
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Chakki Atta Flour
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Cake flour
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Bread Flour
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Plain Flour
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Top Flour
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Self-raising
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Wholegrain
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Semolina
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Superfine Wholegrain
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Doughnut Mix
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Tempura Batter Mix
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Pancake Mix
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Cookie Mix
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Muffin Mix
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Sponge Cake Mix
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