Dubai Chocolate Crisp

Separate the egg yolk from the egg white.

Whisk the sugar and egg white together in a mixing bowl until dissolved.

Whisk in the vanilla, flour, and melted butter until you have a very smooth batter.

Evenly dollop the batter on a sheet tray lined with a silpat.

Smooth the batter out into a large disc.

Bake in an oven set to 425° F for around 7 to 10 minutes or until dark golden brown.

Cut out the discs into even circles with a round pastry cutter and remove the edges for a clean, symmetrical wafer presentation.

Pour the pistachios into a blender with a pinch of salt and avocado oil.

Blend on high speed until creamy but still with a bit of texture; continue blending for a smoother pistachio butter if desired.

Using a double boiler, whisk together the cream, sugar, vanilla, and egg yolk until it reaches 140 to 150° F.

Stir in the chocolate and remove from heat.

To cool the mixture quickly, stir it over an ice bath for a minute or two until it thickens up.

Whip the heavy cream with sugar and vanilla until you have a soft whipped cream.

Assemble the dessert by stacking the wafers with pistachio butter layered in between each one.

Dollop or quenelle the chocolate cream on top of the last wafer.

Top with the soft whipped cream.

Drizzle with additional pistachio butter.

Garnish with shaved chocolate and raw pistachios.

Equipment Needed

Spice Level:

Dietary

Allergens