Chocolate cigarette dough roll with chocolate and pistachio cream
2 servings
60 minutes
This luxurious dessert is an exquisite blend of Japanese culinary precision and European pastry tradition. A roll of chocolate cigarette dough with chocolate and pistachio cream is a harmony of textures and flavors. The crispy thin dough, prepared using a special technique, wraps around the delicate cream where rich chocolate meets the subtle nutty notes of pistachios. A cherry accent enhanced with Amaretto liqueur gives the dessert a noble fruity tartness. Every detail of this dish pays homage to the fine art of dessert creation, where the balance of sweetness, tartness, and creamy tenderness makes it unforgettable. Served with a scoop of ice cream, adding freshness and contrast in textures. The perfect choice for refined enjoyment and as a conclusion to an exquisite dinner.
1
Place cherries and sugar in a pot, bring to a boil, and add 'Amaretto' liqueur. Cool the mixture and refrigerate.
- Cherry: 160 g
- Sugar: 25 g
- Amaretto liqueur: 13 ml
2
Blend softened butter with powdered sugar until smooth, but not white.
- Butter: 60 g
- Powdered sugar: 60 g
3
Add the egg whites, sifted cocoa flour, and blend until smooth.
- Egg white: 60 g
- Wheat flour: 50 g
- Cocoa powder: 12 g
4
Spread the chocolate dough on Teflon sheets (using a stencil of 6 cm by 18 cm) in a thin layer to the thickness of the stencil.
5
Bake at 180 degrees for 3 minutes.
6
Line the metal molds with thin parchment greased with vegetable oil.
7
Pipe chocolate cream, then add pistachio. Bake at 180 degrees for 6 minutes. Then flip and leave in the oven for another 6 minutes.
- Chocolate cream for cake Dr.Oetker: 5 g
- Pistachio paste: 2 g
8
Assemble the roll and decorate it with a scoop of ice cream.