Pistachio & White Chocolate Swirls

These are a delicious, visually stunning treat combining the nutty richness of pistachios with the smooth sweetness of white chocolate. The dough is rolled out, spread with a pistachio paste or crushed pistachios, and white chocolate, then swirled together before being baked to golden perfection. These swirls make for a perfect snack or dessert, with the balance of flavours offering a delightful contrast of creamy and crunchy.
Cooking Time
20-25
Portions
8

Ingredients

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Ingredients For the Swirl Dough

  • g plain flour
  • g salted butter, diced
  • g caster sugar
  • g cornflour
  •   1 Norohy Madagascar vanilla pod, deseeded

For the Cherry Jam

  • g cherries
  • g caster sugar
  • ml Grandes Distilleries Peureux Massenez kirsch
  • ml water
  • g Sosa pectin

For the Pistachio & White Chocolate Ganache

  • g Republica del Cacao white chocolate
  • g double cream
  • g Sosa pistachio pralicroc

Method

  • 1

    Step 1

    For the Swirl Dough: Sieve together the dry ingredients. In a food processor, combine all the ingredients to form a smooth pipeable dough.
  • 2

    Step 2

    Pre-heat the oven to 170 °C.
  • 3

    Step 3

    Place a star piping nozzle in your piping bag then add the mixture to the bag.
  • 4

    Step 4

    Pipe 16 x 6cm rosette on a lined baking tray.
  • 5

    Step 5

    Bake in the oven for 14 minutes until lightly golden in colour. Remove from the tray and allow to cool completely.
  • 6

    Step 6

    For the Cherry Jam: De-stone and stalk the cherries.
  • 7

    Step 7

    Add to a pan with the water and liqueur, and cook on a medium heat to break down the cherries.
  • 8

    Step 8

    Whisk in the sugar and pectin powder.
  • 9

    Step 9

    Cook out to 115°C on a sugar thermometer. Remove from the pan and allow to set in a bowl.
  • 10

    Step 10

    Once completely cool in a bowl beat to become pipable.
  • 11

    Step 11

    For the Pistachio & White Chocolate Ganache: Boil the double cream in a heavy base pan.
  • 12

    Step 12

    Remove from the heat and pour over the chocolate and pistachio crunch and allow to stand for 20 minutes.
  • 13

    Step 13

    Whisk together to incorporate and allow to cool in the fridge until set.

Ingredients

  • 250 g plain flour
  • 250 g salted butter, diced
  • 50 g caster sugar
  • 50 g cornflour
  • 1 Norohy Madagascar vanilla pod, deseeded
  • 100 g cherries
  • 60 g caster sugar
  • 20 ml Grandes Distilleries Peureux Massenez kirsch
  • 40 ml water
  • 10 g Sosa pectin
  • 200 g Republica del Cacao white chocolate
  • 70 g double cream
  • 50 g Sosa pistachio pralicroc