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Makes : 6

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Introducing Christophe Morel's exquisite travel cake, featuring a moist pistachio base infused with luscious vanilla syrup and layered with smooth Gianduja. This delightful combination of nutty richness and velvety chocolate makes it the perfect indulgence for your Holidays.

Introducing Christophe Morel's exquisite travel cake, featuring a moist pistachio base infused with luscious vanilla syrup and layered with smooth Gianduja. This delightful combination of nutty richness and velvety chocolate makes it the perfect indulgence for your Holidays.

rok trajanja:: 1 week
Conservation:: 16-18C

Containing: 3 Components

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320 g

flour
8 g

baking soda
120 g

butter
1 g

salt
430 g

sugar
350 g

eggs
160 g

cream
250 g

Pistachio, roasted
100 g

Callebaut Pure Pistachio Paste

In a blender, combine the butter, sugar, and salt. Blend until well mixed.
Gradually add the tempered eggs, blending after each addition.
Add the cream and the Callebaut Pure Pistachio Paste and blend until smooth.
Transfer the mixture to a mixing bowl and gently fold in the flour, baking powder, and pistachios.
Pour the batter into a 40cm x 60cm baking frame, spreading it evenly.

500 g

sugar
500 g

water
2 g

Vanilla pods, scrapings

Boil together
Set aside

480 g

Callebaut Pure Pistachio Paste
360 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
240 g

dried apricots
Q.S.

vanilla syrup

Combine the Callebaut Pure Pistachio Paste with the tempered Cacao Barry Zéphyr 34% White Chocolate Couverture, then fold in the julienned dried apricots.
Cut the biscuit sheet soaked in vanilla syrup into three equal sections.
Spread 350g of Gianduja on top of each layer of biscuit.
Freeze the layers until firm, then cut them lengthwise into six pieces.
Decorate as desired.