- 250 g eggs
- 130 g sugar
- 60 g inverted sugar
- 200 g pure pistachio paste
- 105 g softened butter
- 25 g flour
- 1 g salt
- Decoration: fruits and pistachio bresilienne
Pistachio & fruit mini fondants
Ingredients
Method
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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