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Pistachio & fruit mini fondants (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Pistachio & fruit mini

Ingredients Preparation
250 g eggs
130 g sugar
60 g inverted sugar
Beat slightly.
200 g pure pistachio paste
105 g softened butter
Mix together and add to the egg mixture.
25 g flour
1 g salt
Mix in.
Pour in Flexipan® Pomponettes. Decorate with fruits and sprinkle with pistachio bresilienne Callebaut® NAO-CR-PI3724-T66. Bake 8 minutes at 190°C.

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