DUBAI CHOCOLATE PAN DE MUERTO
Min
4 Portions
Easy level
Ingredients
· 4 medium-sized pan de muerto
· 1 ⅓ cups unsalted pistachios
· 1 cup white chocolate
· 4 tbsp coconut oil
· 2 tbsp powdered milk
· 1–2 tbsp butter
· 2 cups kataifi (shredded phyllo dough)
· 1 ¼ cups heavy cream
· 2 cups dark chocolate, chopped
· A splash of Vainilla Molina
Directions
1. Preheat oven to 400 °F. Roast pistachios for 10 minutes so they release their oils and are easier to blend.
2. Transfer roasted pistachios to a food processor and blend until a paste forms.
3. Add melted white chocolate, coconut oil and powdered milk. Blend again until smooth. This is your pistachio cream.
4. Melt butter in a pan over medium heat. Add kataifi and sauté until golden brown.
5. Stir in pistachio cream to taste. Set aside.
6. Heat heavy cream in microwave until it’s hot but not boiling. Look for small bubbles forming around edges.
7. Place chopped dark chocolate in a heatproof bowl. Pour hot cream over and let sit for 5 minutes. Add a splash of Vainilla Molina, then gently stir until smooth and glossy.
8. Cover with plastic wrap and refrigerate for 2 hours, until thickened.
9. Once ganache has thickened, mix it briefly to soften and transfer it to a piping bag.
10. Cut each pan de muerto in half horizontally.
11. Fill with dark chocolate ganache and kataifi-pistachio cream mixture.
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