Pistachio Matcha Gateau

Pistachio Pound Cake

15 gram per slice → 120 → 4.3 recipes (129 pcs)

• 55 gram Sour cream
• 35 gram Pistachio Paste
• 87.5 gram Sugar
• 30 gram Glucose
• 45 gram Butter
• 125 gram Whole Eggs
• 72.5 gram Low Protein Flour
• 30 gram Pistachio Powder
• 3 gram Baking Powder
• 40 gram Chopped Pistachios

= 450.5

Instructions:

1. Mix the sour cream and pistachio paste until smooth.
2. Beat the butter, sugar, and glucose until light and fluffy. Gradually add the eggs while mixing.
3. Add the sour cream mixture and mix until well combined.
4. Fold in the sifted dry ingredients and chopped pistachios.
5. Deposit 18 g of batter into each mold.
6. Bake in 160°C about 15 minutes.

Green Tea-Pistachio Chocolate

3 gram per slice → 120 → 5 recipes (130 pieces)

• 50 gram Embassy Zen White Chocolate Couverture 33%
• 20 gram Oil
• 3.25 gram Matcha Powder
• 5 gram Pistachio Paste

Instructions:

1. Melt the Embassy Zen White Chocolate Couverture 33%, add the oil and mix until smooth.
2. Add matcha powder and pistachio paste, emulsify using a hand blender until smooth.

Coating Mixture

• 500 gram Embassy Zen White Chocolate Couverture 33%
• 165 gram Sunflower Oil
• 100 gram Chopped Pistachio
• 7.6 gram A Bit of Green Food Coloring

Instructions:

1. Mix all the ingredients using a hand blender until emulsified, color as desired.
2. Use the chocolate for coating at 35ºC.

Matcha Chantilly Cream

3-4 gram per slice → 120 → 1 recipes → > 129 pieces

• 150 gram Heavy Cream (1)
• 12 gram Matcha Powder
• 15 gram Inverted Sugar
• 15 gram Glucose
• 75 gram Embassy Zen White Chocolate Couverture 33%
• 250 gram Heavy Cream (2)

= 517

Instructions:

1. Heat Heavy Cream (1) with the invert sugar and matcha powder, whisking until the matcha is fully dissolved and no lumps remain.
2. Pour the hot cream over the glucose and Embassy Zen White Chocolate Couverture 33%, then stir until smooth.
3. Emulsify using stick blender then pour Heavy Cream (2).
4. Cover with cling film, ensuring it is in direct contact with the surface. Refrigerate overnight before whipping.