Home Recipes Pistachio glaze

Pistachio glaze

Cakes and tarts Nuts

photo1 | Debic

Ingredients

630 g water

690 g sugar (1)

150 g sugar (2)

20 g pectin coating

100 g pistachio paste 100%

60 g lemon juice

150 g Debic Vegantop

Debic products used

Vegantop - 5L

Preparation

Heat the water with the sugar (1) to 50°C and mix the pectin with the sugar (2).

Add the pectin mixture to the water and blend with a hand mixer.

Heat the mixture to 85°C and add the lemon juice, pistachio paste, and Debic Vegantop.

Cover with cling film and store in the refrigerator for 24 hours before use.

Heat the mixture to 35°C and pour over the pastries.

Recipe tags Cakes and tarts Nuts

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