Pistachio Crumble
Rub to crumbs and bake at 165°C for 12–15 min.
Pistachio Whisper
Dobla Novelties 2026 Recipe Inspiration
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Recipe
Download RecipePistachio Crumble
- butter 60g
- flour 60g
- sugar 40g
- pistachio flour 50g
- salt 1g
- Total 211g
Pistachio Crémeux
- milk 200g
- cream 200g
- egg yolk 80g
- sugar 70g
- pistachio paste 80g
- gelatin (30g mass) 6g
- Total 636g
Pistachio Crémeux
Cook anglaise to 82–84°C, emulsify with pistachio.
Vanilla Mousse
- whipped cream 250g
- milk 120g
- egg yolk 50g
- sugar 40g
- gelatin (30g mass) 6g
- Total 466g
Vanilla Mousse
Fold whipped cream into cooled anglaise.
Vanilla Chantilly
- cream 200g
- icing sugar 15g
- Total 215g
Vanilla Chantilly
Whip to piping consistency.
Caramel Croustillant
- sugar 80 g
- glucose 30g
- fleuilletine 40g
- cocoa butter 10g
- Total 160g
Caramel Croustillant
Cook caramel, mix and cool thin.
Vanilla Tuile
- butter 60g
- icing sugar 60g
- egg white 60g
- flour 60g
- Total 240g
Vanilla Tuile
Bake thin at 170°C for 6–8 min.
Vanilla Ice Cream
- milk 300g
- cream 150g
- sugar 90g
- glucose powder 30g
- egg yolk 80g
- Total 650g
Vanilla Ice Cream
Anglaise base, mature 12h, churn.
Assembly, layout and finishing
The Dobla Touch: Cigarillo fine ChocoChio.