AVOLETTA |
egg whites |
all-purpose flour |
cornstarch |
VIGOR BAKING |
unsalted butter 82% fat |
JOYPASTE PISTACCHIO SICILIA |
TOFFEE D'OR CARAMEL |
salt |
NOBEL PISTACCHIO |
chopped pistachios |
ALMOND PISTACHIO FINANCIER
Ingredients
500g
egg whites
370g
all-purpose flour
50g
cornstarch
30g
4g
unsalted butter 82% fat
80g
JOYPASTE PISTACCHIO SICILIA
100g
Preparation
Mix the dry elements and add the egg whites.
Add the butter and pistachio paste previously.
Fill the silicone molds for plum cakes.
Bake for about 15 minutes at 180-190°C.
SOFT CARAMEL FILLING
Ingredients
200g
salt
4g
Preparation
Combine the two ingredients.
COATING
Ingredients
chopped pistachios
Preparation
Mix the two ingredients.
Final composition
Fill the cold financier with the soft caramel filling.
Coat with the pistachio coating.
Decorate with chopped pistachios.
