GANACHE DE PISTACHO para rellenar o cubrir postres y pasteles by Marielly

La ganache de pistacho es una deliciosa crema o relleno a base de chocolate blanco y pistachos triturados. Es una variante de la clásica ganache, pero con el sabor y el color verde característico de los pistachos.

Para prepararla, necesitarás los siguientes ingredientes:
- 200 gramos de chocolate blanco
- 100 ml de crema para batir
- 100 gramos de pistachos triturados

En primer lugar, derrite el chocolate blanco en un recipiente al baño maría o en el microondas, revolviendo constantemente para evitar que se queme. Una vez que esté completamente derretido, agrega la crema para batir y mezcla bien hasta obtener una consistencia suave y homogénea.

A continuación, incorpora los pistachos triturados a la mezcla y mezcla nuevamente. Los pistachos le darán sabor y textura a la ganache, así como también un hermoso color verde.

Deja enfriar la ganache durante unos minutos para que adquiera una consistencia más firme, apta para rellenar o cubrir tus postres y pasteles favoritos. Puedes utilizarla para rellenar macarons, bombones, tartas, cupcakes y cualquier otro postre que desees.

La ganache de pistacho es perfecta para los amantes de este fruto seco. Su sabor suave y cremoso, combinado con el dulzor del chocolate blanco, crea una combinación irresistible. Además, el color verde vibrante aporta un toque de elegancia y originalidad a tus creaciones.

Así que, si estás buscando un relleno o cobertura especial para tus postres y pasteles, la ganache de pistacho es una excelente opción. ¡Disfruta de su delicioso sabor y sorprende a todos con tus creaciones dulces!



Ganache de chocolate blanco y pistacho es una de las recetas en la repostería que le da un toque glamour a tu preparación. La podemos usar como para cubrir o rellenar, para hacer bordes perfectos para tartas, para el relleno de pasteles, para rellenar croissants, eclairs, para rellenar alfajores, para rellenar chuchos o bombas, para las tartaletas, para rellenar macarons, para tus cupcakes, para pasteles o postres decorados con manga pastelera. MIS FAVORITOS en Amazon RECETA escrita y respuestas a las PREGUNTAS FRECUENTES están aquí Ganache de Pistacho: Chocolate blanco = 200 gr Nata para montar (crema de leche o crema para batir) = 80 gr + 186 gr (fría) De 1 y 1/2 a 2 cucharadas de Crema de Pistacho Colorante alimenticio verde (opcional) La Crema de Pistacho que compro es la de Green Pistachio que la venden online te dejo el link porque ya me lo han preguntado Visita mi blog y encuentra más información : DESCARGA la APP --- Ponquecitos and Cakes ► Pasa el video HD « 1080p » ◄ SUSCRIBETE aquí ------------------- o -------- ----------- CONTACTA con MARIELLY INSTAGRAM: FACEBOOK: BLOG: CURSOS: COMERCIAL: info@ponquecitosandcakes.com ------------------- o - ------------------ Este vídeo no posee ningún tipo de patrocinador, todos los productos usados ​​son los que normalmente se usan para la Repostería Creativa y Recetas y mis opiniones sobre algún producto son a nivel personal. Efectos de sonido Creative Commons Attribution. Música de fondo usada en el vídeo con certificado de uso autorizado por Jamendo Licensing licencia Standard Happy Life JOYSTOCK Música de fondo usada en el vídeo con certificado de uso autorizado por Jamendo Licensing licencia Standard Happy Today JOYSTOCK #frostingdepistacho #cremaparapasteles #ganachedepistacho #pistacho #ganachedepistache #cremadechocolateypistachos
Ingredientes:
- 200 gramos de chocolate blanco
- 100 ml de nata para montar
- 50 gramos de pistachos triturados

Instrucciones:
1. Picar finamente el chocolate blanco y colocarlo en un recipiente resistente al calor.
2. Calentar la nata para montar en una cacerola a fuego medio hasta que esté caliente pero no hirviendo.
3. Verter la nata caliente sobre el chocolate picado y dejar reposar durante 1 minuto para que se derrita el chocolate.
4. Revolver lentamente con una espátula hasta que la mezcla esté suave y brillante.
5. Agregar los pistachos triturados y mezclar bien.
6. Cubrir el recipiente con papel film, asegurándose de que esté en contacto directo con la superficie del ganache para evitar la formación de una costra.
7. Dejar enfriar a temperatura ambiente durante aproximadamente 1 hora.
8. Una vez que el ganache haya enfriado y espesado, estará listo para usarlo como relleno o cobertura en postres y pasteles.

¡Disfruta de esta deliciosa ganache de pistacho para darle un toque especial a tus postres y pasteles!

Hello, I'm Marielly and welcome to Ponquecitos and Cakes, today we are going to make a delicious pistachio ganache, today I bring you a version of ganache and this time it is pistachio, this chocolate ganache will serve as a base for cake fillings, for filling macarons,

To cover your cakes, so you will find many uses for them, subscribing to the channel and activating the bell to receive notification of all my videos is a preparation to always keep in mind because that is how the flavors vary and it is also delicious. so let's go with the

Delicious Pistachio Ganache recipe you can find the amount of ingredients in the description box of this video and on the Ponquecitos and Cakes blog and the app finds the written recipe and the answer to frequently asked questions we start by cutting 200 grams of white chocolate, cut into squares you can

Also use white chocolate drops, the chocolate I am using has 31% cocoa, the amount can vary many times depending on the percentage of cocoa it has, it is important for any ganache to use good quality chocolate quality since this is going to make a big difference

In the result, now we melt the chocolate in the microwave or in a bain-marie, if you do it in the microwave remember to open and stir for 15 seconds at a time, to prevent it from burning, Once it is perfectly dissolved, we reserve it in a warm place;

In a small pot we are going to place 80 grams of cream or milk cream also known in other countries as whipping cream and now we add a tablespoon and a half to two tablespoons depending on your taste of pistachio cream, try to use a pistachio cream that you are 100% pistachio so

That it has an intense flavor and in this way the pistachio flavor will be very well integrated into our ganache, with the help of a rod we will stir the pistachio cream with the cream or whipping cream so that it mixes well, we start by boiling the cream or milk cream

Remember that it must be with 35% fat, bring it to medium heat and stir it constantly, so that it does not stick to the bottom of the pot and once it starts to boil, remove from the heat, immediately place half with the chocolate and stir vigorously with the whisk and once

That half is integrated, place the rest; Being two liquids that are often rejected , it is often necessary to emulsify, it is important to beat vigorously and you get it to mix completely, then it will not be necessary to use a blender to mix or emulsify this mixture;

Although for me with the whisk it is more than enough as long as an energetic movement is made, now we are going to incorporate 186 grams of whipping cream or milk cream or cream

To whip these 186 grams we are going to place it in three batches and this cream or milk cream must be very cold and we are stirring until we achieve a cream, which this time is going to be somewhat

Light, if you want your ganache to have an even greener color then you can use food coloring, but this is completely optional , and incorporating little by little drop by drop, since food dyes tend to stain a lot and we do not want it to look artificial,

But rather the color of our cream is as natural as possible, remember to download the Ponquecitos app and Cakes so that you always have at hand the recipes , the videos, the tips and many other things, I have used a color called lemon green

That, combined with the pistachio cream, gives the perfect color, which is that of the pistachio ho. but this is to the taste of each one; Once ready, let it cool in the fridge, previously placing it in

A plastic or glass bowl, which we will then cover with cling film attached very well to the surface, preventing air from entering and in this way our cream will cool down. very good and it will not dry out on the surface, I usually try to leave it overnight in the fridge although the

Minimum time should be about 6 hours but with 12 hours it will be perfect to use or to assemble, when removing it from the fridge last At 12 o'clock its texture is very creamy and we could use it for a filling, be it a stuffed croissant, cupcakes or for any other filling

Where we want the cream to be smooth, if you want to use it for your cake fillings then you simply take them out of the fridge and assemble them with the electric mixer, in this way you will obtain an even creamier texture, we beat it with either the stand

Mixer or hand mixer and start beating at minimum speed inc Slow it down to medium speed and let it beat until its texture changes and it becomes fluffy and firm with this firm texture we can cover cakes fill cakes fill macarons it also serves as

A cupcake topping so it is very useful as if it were a frosting simply that this frosting is chocolate ganache with the delicious pistachio flavor so you can give it a lot this May it stays perfect in the fridge for up to 10 days to store it remember to cover it very

Well with the film attached to the surface to prevent it from drying out a few days in the fridge its texture changes but it will be enough to beat lightly with the electric mixer and in a few minutes they will once again have that creaminess that characterizes this pistachio cream and it

Will be perfect to use it again and delight the most demanding palates. I hope you liked today's recipe and if so remember to give me a like and subscribe to the channel that helps me feel happier and motivated to make new videos, see you soon with another recipe, bye !