Mix together the pistache flours, , brown sugar, sifted all-purpose flour and fleur de sel in a food processor with the paddle attachment. Add the cold cubed butter until a dough forms.
Push the crumble through a sieve and bake at 150°C for 18-20 minutes.
Pour the boiling syrup over the slivered pistache and leave to soak for 20 minutes. Drain the pistache, spread them on a baking tray and caramelize at 160°C for approx. 25 mins. Stir halfway through baking.
Melt the chocolate at 40-45°C, add the praliné and pistache paste and combine this with the caramelized mixture, crumble, crispy wheat flake cereal, toasted rice and fleur de sel.
Mix together the pistache flour, sugar, starch and salt.
Beat the egg whites to form stiff peaks, then beat in the sugar to stiffen them further.
Incorporate by hand into the previously mixed dry ingredients.
Cook at 180°C for 15-20 minutes.
Boil the milk and cream and leave the lemon zests to infuse for 10 minutes.
Cook the cream, milk and yolks mixed with the sugar at 83°C, then add the gelatin.
Slowly combine with the chocolate, stirring with a spatula to start an emulsion, and mix using an immersion
blender to make a perfect emulsion.
Add the pistache praliné.
Leave to cool at 45°C and mix.
Heat up the smaller portion of cream, glucose, cremsucre (invert sugar) and vanilla.
Gradually combine the hot mixture with the partially melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the second portion of cold cream.
Mix with the blender again.
Leave to set in the refrigerator, preferably for 12 hours.
Melt the chocolate along with the cocoa butter and add the oil and chopped crunchy pistache.
Use at 35°C.
Mix all the ingredients together while cold.
Spread 1700g of pistache chocolate crisp in a 60cm × 40cm (3.5cm deep) frame, put on the sheet of dacquoise, then spread on 800g of lemon confit followed by 2600g of caramel d'oro pistache crémeux.
Cut the dessert into 27.5 × 5cm rectangles (1 frame = 14 logs), then use a St-Honoré nozzle or piping bag with a hole at the tip to pipe on the Caramel D'oro Vanilla Whipped Ganache.
Using a spray gun, coat the ganache with the glaze and 10% water.
Dip the log in the rock mix heated to 35°C so it is soaked right up to the top of its frame.
Make dabs of lemon gel in the hollows of the whipped ganache, and add some pistache slivers.
Dobla finishing touch is Lace Flower Amber and Spiral Dark.