Pistachio and white chocolate coulant. Pure silk in your mouth

This pistachio and white chocolate coulant has become one of the favorite desserts at home. It's much easier than it seems and everyone likes it.

To prepare it, it is important to have a good pistachio paste or cream. It has to be 100% pistachio without sugar or white chocolate since it would be too sweet, and also it would not melt the same.

You ask me a lot about the color and the brand I usually buy. There are several. I usually buy this from Amazon this and I also sometimes buy it at Koro although it is more expensive. Regarding the color, Coro's is usually greener but if yours is not, a follower happened to me this dye By adding a few drops you get a very pretty color. She tried it in the recipe pistachio cheesecake, so in this recipe it will work the same for you.

Ingredients

3 eggs
1 egg yolk
75 g sugar
100g white chocolate
80 g of butter
100 g pistachio cream 100% pistachio
50 g white wheat flour
1 teaspoon pure vanilla extract or 1 tablespoon vanilla sugar
a pinch of salt

To sprinkle the molds:

2 tablespoons flour
1 tablespoon icing sugar

Directions

In a small bowl, mix the flour and icing sugar to dust the molds. Grease 4 individual molds (ramekin type) of about 6 ounces (approx. 180 ml) with butter and sprinkle the inside with the flour and sugar mixture. We reserve.

In a medium bowl, mix the flour and salt.

In another medium bowl, place the chopped chocolate and butter; Heat them in the microwave until they melt and stir until you obtain a homogeneous mixture. (You can also melt the chocolate in a double boiler, as shown in the video.) Add the pistachio cream and vanilla and mix well. We reserve.

In a large bowl, beat the eggs and sugar with an electric mixer for 3 to 4 minutes, until the mixture is pale and fluffy. We add the vanilla.

Pour the chocolate mixture over the egg mixture and stir until well combined.

With the help of a strainer, add the flour mixture to the dough and mix with circular movements just until everything is integrated.

We distribute the dough into the prepared molds and place them on a baking tray.

We bake for 5 minutes at 230°C and then reduce the temperature to 200°C and bake for another 5 minutes. We remove from the oven immediately. With the help of a kitchen towel or oven gloves, we unmold each cake onto small plates.

Sprinkle with icing sugar and serve with chopped pistachios.

We serve immediately.

Your cakes should be firm on the outside, but with a soft, jiggly center and fluid chocolate.

Tips and Tricks