Pistachio Rocher Glaze
The rocher glaze is made from 3 ingredients: chocolate, cocoa butter or oil, and chopped nuts. It is also anhydrous, meaning it contains no water or other liquids. This characteristic allows us to store cakes covered with the glaze at room temperature.
It is used in patisserie for covering baked goods like cakes, muffins, leavened products, travel-size portions, but it is also excellent for covering ice creams, parfaits, and modern cakes (in this case, it must be refrigerated).
Very versatile and easy to make, it can be used by pouring it directly onto the dessert or by dipping the dessert into the glaze to cover it completely or partially.
Today I present my recipe for pistachio rocher glaze made with vegetable oil, which keeps it more fluid when sliced and bitten. With this glaze, I made the glazed pistachio cream buns, very soft, rich, and delicious.
Try the other pistachio-based recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: for 1 lb of pistachio rocher glaze
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 603.64 (Kcal)
- Carbohydrates 45.55 (g) of which sugars 39.93 (g)
- Proteins 10.11 (g)
- Fat 43.70 (g) of which saturated 14.86 (g)of which unsaturated 18.64 (g)
- Fibers 3.32 (g)
- Sodium 61.91 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz white chocolate (of excellent quality, preferably in chips)
- 2.8 oz pistachio paste
- 2 tbsps peanut oil
- 2.1 oz crushed pistachios
Tools
- 1 Bowl
- 1 Thermometer
Steps
To achieve an excellent rocher glaze, I recommend using chocolate chips as they melt more evenly.
If you use chocolate bars, cut them into small pieces (use high-quality chocolate that is fluid; avoid low-cost supermarket bars, you won’t get a good product).
Place the chocolate chips or chopped chocolate in a bowl, add the pistachio paste, and melt the white chocolate in the microwave (or bain-marie), stirring every 15 seconds and checking the temperature, which should reach 104-108°F.
At this point, add the vegetable oil, stir, then add the crushed pistachios. Continue to stir to lower the temperature. When it reaches 95°F, you can use it to glaze your desserts.
The pistachio rocher glaze is ready.
Tips
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