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. | |
