Pistachio (Created by Philippe Vancayseele - Technical advisor - Chocolate Academy 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 | |
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