These elegant treats should be made with a serene disposition – remember, it’s all about earning the ‘oohs’ and ‘aahs’ of your guests. Rolling the cigars can be tricky so it’s best to cook about six at a time because they cool down and set quickly. This recipe makes about 30.
Ingredients
White chocolate cream
Method
Main
1.Preheat oven to 180C. Sift flour and icing sugar into a bowl, add eggwhite and mix to combine. Stand for 5 minutes, then add butter, stir to combine, and rest for another 5 minutes (mixture will keep refrigerated in an airtight container for up to 1 week).
2.Using the back of a spoon, spread teaspoons of mixture on a baking paper-lined oven tray to 10cm-diameter circles. Scatter with pistachios and bake until golden (4-5 minutes). While still warm, and working quickly with one at a time, wrap each circle around the handle of a wooden spoon, making sure pistachio side is facing outwards. Set aside to cool.
3.For white chocolate cream, combine chocolate and a third of the cream in a small saucepan, stir over low heat until chocolate melts. Set aside to cool. Whisk remaining cream until soft peaks form, fold through chocolate mixture and transfer to a piping bag fitted with a 1cm-star nozzle. Pipe into cigars from each end and serve immediately, dusted with icing sugar.
The cigars may be stored, unfilled, in an airtight container for up to 3 days.
Notes
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