Put the first sponge in the baking frame and put half of the ganache over it without working it.ĢPlace a second sponge on top and add the remaining ganache. Set aside.ġBrush the pistachio sponges with syrup. Bring the cream to a boil in a saucepan, pour over the chocolate and gently stir with a flexible spatula. Add the Kirsch.ġChop the chocolate and place in a bowl. Leave to cool on a rack, then remove from the frames.ġBring the water and sugar to boil in a saucepan, then leave to cool.
Fold the meringue into the mixture.ģDistribute the batter among the three baking frames. Gently fold in the remaining sugar and mix until the egg whites are fairly stiff. Gradually add the 35g of sugar, continuing to whisk the egg whites until smooth and glossy. Fold in the flour and lukewarm melted butter.ĢIn a separate bowl, whisk the 3 egg whites until slightly frothy. Place three 17 x 17 cm baking frames on the trays.ġMix together the 45g of sugar in a bowl with the ground almonds, pistachio paste, egg yolks and the whole egg. Line two 30 x 38 cm baking trays with baking parchment.
Over 100 years of experience and expertise from the famous French cookery school has gone into the recipes… here’s one for you to try at home…ġPreheat the oven to 200☌ (400☏). Described as “the chocolate book to end all chocolate books”, Le Cordon Bleu’s Chocolate Bible is a must-have for chocoholics everywhere.
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