Pierre Herme-Truffles au Chocolat au Lait et The Vert Matcha

3 Dec

Christmas is around the corner. The city gets prettier and prettier each coming year with Christmas decorations around every corner and in every department store there is Christmas songs playing. Christmas would not be Christmas without snow and we are blessed as snow is on the mountains.

It has been almost 4 months without posting and now is the time as never to post as it is Christmas time!!! I have been busy with work and school and now that I have finished my final mid-term I am free till the final exam. I recently bought a book, “Chocolate,” from my favourite pastry chef Pierre Herme and flipping through its mouth watering pages I stopped at some of his chocolate recipes. I have always loved the taste of pistachio and matcha but am curious how they would work together. IMHO, Pierre Herme used the flavour combination so it can’t be so bad heheheh. Off I went to make the recipe.

To make the ganache, I first measured the ingredients. Herme mentioned to combine the chocolate together with the matcha and then pour the hot cream on it the mixture; however, how will that melt (for lack of better word) the matcha? You would get granules of matcha. Instead, I combined the cream together with the matcha and heated it up. Once heated up pour onto the chocolate and whisk out from the middle. Cool and set the mixture when it is homogenized.

Pierre Hermes truffles called for roasted pistachios thankfully I had some in the fridge. The ganache was quite soft hence after I scooped it out I froze them for a firmer texture to be rolled into chocolate. Once they were more firm, they were rolled in melted chocolate twice and on the third time coated with roasted pistachios.

Viola

dsc_0555

Ingredients:

200 g whole pistachios skinned

Milk Chocolate and Matcha Green Tea Ganache
95 g butter
610 g milk chocolate 45% cocoa ( I used Valhrona Jivara)
30 g matcha green tea power
600 g cream

Result: This is an interesting combination. The ganache is not that sweet and has a hint of bitterness. However when combined with the enrobbed chocolate it becomes sweet. To top it off one get the roasted pistachios flavouring with the matcha. I would suggest this recipe for matcha lovers.

Let the holiday baking begin.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Butter Baking

A blog of baked goods, custom cakes and desserts

Jo the tart queen

food, travel & photography

NOW, FORAGER

Teresa Floyd Food & Photography

Hello Sweet Dessert

baking . cooking . et al

Jay Voclain - A sweet story

A Young pastry chef who aspires for more, decides to push her luck by moving to Los Angeles and starts her own company.

gretacooks

Life is short. Eat well.

Mon Voyage Culinaire

Nana's Culinary Journey

My Baking Cottage

where sweet & savory meets!

The Curious Baker

Gluten Free . Seasonal Recipes . Alternative Flours . Interesting Combinations

thebountifulplate

learn.savour.laugh

Cooking without Limits

Food Photography & Recipes

eat sweet. by carla sue

the blogging adventures of a 20-something teacher who loves to bake and create.

My husband cooks

A tasty look at the food he makes, and I eat

The Pleasure Monger

Telling It As It Is

fête

adventures in food, travel, and photography

Liege Waffle Recipe / Gaufre de Liège Recette Blog

Liege Waffle Recipe / Gaufre de Liège Recette

Bicil The Baker

Sugar.High.

My kitchen of love ~

What's behind my kitchen door

thelittleloaf

Homemade Memories

%d bloggers like this: