Pistachio
(Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
| Ingredients | Preparation |
|---|---|
| 200g Callebaut Creme à La Carte Basic | Heat to around 25°C |
|
pistachio essence (to taste)
50g roasted and chopped pistachios |
Add to the crème and mix ø |
| Pipe into moulded praline shells, leave to cool and then close | |
