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PISTACHIO CRÉMEUX

Technique

Dairy Nuts
photo1 | Debic

Ingredients

PISTACHIO CRÉMEUX

20 g gelatine sheets

667 g pastry cream

133 g Sicilian pistachio paste

1000 g Debic Stand & Overrun

Debic products used

packshot ce hero

Stand & Overrun 1L

Preparation

PISTACHIO CRÉMEUX

Soak the gelatine sheets in cold water.

Stir the pastry cream along with the pistachio paste until smooth.

Melt in the gelatin mass and stir until smooth.

Fold in the lightly whipped Debic Stand & Overrun.

Recipe tags Dairy Nuts

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