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APRICOT AND PISTACHIO THIMBLE CUP

Chocolate and pistachio cup with apricot filling
Servings: 100 cups

Difficulty level

Ingredients

FRUTTIDOR ALBICOCCA g 500

Preparation

Combine CHOCOSMART CIOCCOLATO BIANCO and PRALIN DELICRISP PISTACHE in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.

Pour the mixture into a pastry bag fitted with round plain tip nr 10.

Final composition

Half-fill the DOBLA THIMBLE CUP with the creamy apricot filling.
Pipe the crunchy pistachio filling to fill up the rest of the cup.
Top off with SCAGLIETTE CIOCCOLATO PURO LATTE.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada