Preparation of the chocolate pistachio biscuit:
- In the bowl of a mixer fitted with a whisk attachment, beat the egg whites with the sugar, then gently fold in the egg yolks using a spatula, without trying to incorporate them completely.
- Add the sifted dry ingredients and stir gently just enough to incorporate all the ingredients.
- Spread the cookie dough on a baking sheet lined with parchment paper, sprinkle with La Patelière pistachio pieces, and bake for 10 minutes in an oven preheated to 350°F.
Pistachio crisp preparation:
- Mix your melted white chocolate, fleur de sel, and pistachio paste in a bowl.
- Add the coarsely crushed crêpes dentelles and mix well to obtain a smooth pistachio crunch.
- Take one of your pistachio cookies (the one that will serve as the base for the log) and spread the crunchy mixture on top using a small spatula.
- Leave to harden in the refrigerator until ready to assemble.
Preparation of pistachio ganache:
- Hydrate the gelatin in cold water for at least 20 minutes. Heat the cream, then add the drained gelatin.
- Melt half of the white chocolate, then pour in the hot cream in three batches, mixing well (with a whisk) between each addition, then add the pistachio paste.
- Add the cold cream and blend with a hand blender for 2 to 3 minutes to perfect the emulsion.
- Pour into a clean container, cover with plastic wrap and refrigerate for at least 12 hours before whipping.
Preparation of the pistachio icing:
- Melt the white chocolate in a double boiler, then add the neutral oil to thin it and make it easier to glaze the log. Add the pistachio pieces.
- Remove the log from the refrigerator, unmold it, and place it on a rack with a dish underneath to catch any excess glaze.
- Pour the glaze over the log in one go and let it drip off before placing it on a serving dish.
- Decorate with the remaining whipped ganache using a St Honoré piping tip.
- Sprinkle with pistachio slivers and decorate with orange slices.
Enjoy !
