FARCICIOCK LAMPONE - Cesarin |
qb |
CHOCOCREAM PISTACCHIO |
160g |
NOBEL PISTACCHIO |
40g |
PISTACHIO FILLED
Ingredients
40g
Preparation
- Melt the NOBEL PISTACHIO at 45°C.
- Combine the NOBEL PISTACHIO with the CHOCOREAM PISTACHIO.
Final composition
- With the help of a pastry bag, insert the raspberry filling into DOBLA's TRUFFLE SHELL HAPPIES ASSORTMENT.
- Finish it all with the pistachio filling.
- Close with a drop of white chocolate.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
