“Mini Chocolate Coulant with Raspberry Cream and Candied Pistachios: A Delightful Hungarian Dessert Experience”

Allergens

Nuts, Dairy

Ingredients

• 4 Mini Chocolate Coulants (ready
• made)
• 1 cup Fresh Raspberries
• 1/2 cup Heavy Cream
• 3 tablespoons Sugar
• 1/4 cup Pistachios, shelled and unsalted
• 1/4 cup Sugar for candying
• 1 tablespoon Unsalted Butter
• Powdered Sugar (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place mini chocolate coulants on a baking sheet lined with parchment paper and bake for 10 minutes or until puffed up and set. Remove from the oven and let cool.
3. To prepare raspberry cream, puree fresh raspberries in a blender. In a small saucepan, heat heavy cream and sugar over medium heat until it reaches a simmer. Add raspberry puree and cook for 2 minutes, then strain through a fine mesh sieve into a bowl. Chill the mixture until cold. Whip the mixture with a hand mixer or stand mixer until soft peaks form.
4. For candied pistachios, preheat oven to 300°F (150°C). Spread pistachios on a baking sheet and toast for 8 10 minutes. In a small saucepan, combine sugar and 2 tablespoons of water. Heat until the sugar melts and turns golden brown. Add candied pistachios and toss to coat. Transfer to parchment paper and let cool.
5. Serve each mini chocolate coulant with a dollop of raspberry cream on top, garnished with candied pistachios and a dusting of powdered sugar.

Chef’s Insight

For an extra touch, drizzle a little chocolate ganache over the top of each coulant before serving.

Notes

Serve chilled coulants and raspberry cream for optimal taste.