good food + awesome travel & occasional odd bits

Pistachio & Chocolate Tigres

There are some desserts discoveries that forever will stay on my top 5 favorites list. One extra special sweet treat is the tiger eye. I can’t get enough of them- they are crowd pleasers and very easy to make. In France, I searched for them to compare the real deal to the ones I make from an American dessert book. I was lucky enough to come across a couple of places, but truth be told, I was completely side tracked by the macarons, galettes, tartes, and dazzling array of chocolates. No matter. I’m happy with this recipe and would be hard pressed to find a better version. Although, it’s really just a basic financier method and I guess there’s always room for improvement. In the meantime, I’ll stick with what works and tastes exceptional.

You will need special mini savarin molds. Besides that, most of the ingredients are common and easy to find at your local market.Pistachio Chocolate Tigres:

recipe adapted from Sweet Miniatures by Flo Braker


vegetable spray for greasing the molds

3/4 cup finely ground raw pistachios

2 cups unsifted powdered sugar

1/2 cup + 2T  unsifted all-puropse flour

3/4 cup egg whites

7 1/2 oz unsalted butter, melted

1 tsp vanilla extract

1/4 tsp pistachio extract

1/3 cup finely chopped dark chocolate

Preheat oven to 350 degrees and place a rack on the bottom 1/3 of the oven. Lightly spray the molds with vegetable spray, set aside.

In a large bowl, combine the ground pistachios, sugar and flour. In the bowl of a stand mixer with the whip attachment, whip the egg whites just until foamy. Add the flour mixture and gently stir until combined. Gradually stir in the melted and cooled butter. Stir in the extracts and chocolate. Let the batter rest for 30 minutes at room temperature until it thickens.

Spoon the batter into a pastry bag fitted with  small tip, or a disposable bag with no tip. Pipe the batter into the molds and fill 2/3 full. Bake for 8-10 minutes, until the edges are golden and the cakes spring back when pressed lightly. The surfaces will be dull. Let cool on a wire rack.

Chocolate Ganache:

2 1/2 oz bittersweet chocolate, finely chopped

3T heavy cream

Place the chocolate into a small bowl. heat the cream on the stovetop until just before boiling. Pour over the chocolate and let sit for 30 seconds. Whsck together until the mixture is smooth and shiny.

When the tigres are completely cool, pipe the ganache into the middle indentations. Enjoy immediately. These gems are at their best the day they are made. But, if by some miracle, you have any leftover, they will keep in a single layer in an airtight container at room temperature for 2 days.

Yield: 5 dozen 2″ round tigres

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