Franui with pistachio, delicious coated raspberries, melting and crunchy
After the chocolate versions we love, here's a little novelty that will make pistachio fans melt: Franui à la pistache! Beautiful raspberries, coated in a layer of pistachio-flavored white chocolate, followed by a crunchy chocolate shell... An ultra-gourmet combo, simple to make at home and perfect to keep in the freezer for an impromptu sweet break ;)
Ingredients
Pistachio coating:
Materials
- wooden picks
- parchment paper
Preparation
Place the raspberries in the freezer for at least 30 minutes.
→Think about spacing them out if you place them for longer, as this will prevent them from sticking together.
Melt the white chocolate.
Prick the raspberries and dip them one by one into the white chocolate.
Place the white chocolate-covered raspberries on a plate or board lined with parchment paper, then freeze for at least 10 minutes.
Melt the white chocolate and pistachio paste and mix well.
Add the chopped pistachios and mix.
Dip the raspberries one by one into the pistachio chocolate.
Drain and place coated raspberries on parchment paper. Freeze for at least 10 minutes.
And now it's ready!
Observations
Why should I freeze raspberries before coating them in chocolate?
This will allow the white chocolate to set quickly around the fruit, but also prevent it from softening or releasing any juice.
How do I melt the white chocolate for the coating?
You can melt it in a bain-marie or in the microwave. If you heat it in the microwave, you'll need to put it in for 30 seconds, stir the chocolate, put it back in for 30 seconds, stir again and repeat the operation until you obtain the desired liquid texture. Our tip: cut the chocolate as finely as possible so that it melts quickly! Warning: white chocolate can form grains or even burn if heated too hot.
Which pistachio puree should I use for the second coating?
It's best to use pistachio puree (with no added sugar), but you can also use pistachio spread or pistachio praline. You may need to adjust the amount of white chocolate in the mixture so that it remains liquid before coating!
Depending on the pistachio paste you use, you'll get a more or less green color, and therefore more or less contrasting with the white chocolate. You can then omit steps 2, 3 and 4 and remove the white chocolate (used plain) from the ingredients if you're using a (fairly light) pistachio spread.
How do I incorporate the pistachio puree into the white chocolate?
If you store the pistachio purée, pistachio spread or pistachio praline you'll be using in the fridge, its texture may not be liquid enough to be incorporated into the white chocolate easily. We recommend heating the pistachio paste slightly to make it more liquid. 15 seconds in the microwave will suffice.
Can I replace the pistachio paste?
You can replace it with another oleaginous puree, such as almond puree or peanut butter, to vary the flavours!
Can I replace crushed pistachios with another dried fruit?
You can replace them with another dried fruit, such as roasted hazelnuts or almonds! Vary them according to the dough you use (see previous question)!
How to store Franui?
Store Franui in the freezer in an airtight tin to prevent them from softening or melting too quickly. Take them out a few minutes before eating, and they'll regain their melt-in-the-mouth texture. They can be kept for up to 2 weeks without losing their taste or crunchiness, but you can of course keep them longer if you wish.
Attributes
PetitChef_Official
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