CARAMEL PISTACCHIO
Difficulty level
![](/IRCA/Recipes/image/2570882/image-thumb__2570882___auto_b492ef3e91c9043ccd499cc4b73eae8d/irca_luglio2024_mono_pistacchio.jpg)
Ingredients
AVOLETTA | g 550 |
VIGOR BAKING | g 4 |
all-purpose flour | g 50 |
cornstarch | g 50 |
egg whites | g 370 |
unsalted butter 82% fat | g 120 |
Pasta Frutta Oro lemon - Cesarin | g 60 |
Preparation
Ingredients
full-fat milk (3,5% fat) | g 200 |
GLUCOSIO | g 10 |
SINFONIA CARAMEL ORO | g 350 |
liquid cream | g 250 |
LILLY NEUTRO | g 45 |
Preparation
Ingredients
liquid cream | g 500 |
water | g 110 |
LILLY NEUTRO | g 100 |
JOYPASTE PESTO DI PISTACCHIO | g 150 |
Preparation
Ingredients
PROFUMI D'ITALIA LIMONCELLO DI SORRENTO | To Taste |
Preparation
deposit a thin layer on top of the cut financier, then reduce the namelaka poured into the mold on top.
Pastry Chef
"it is possible to flavor the financier with any "Cesarin pasta frutta oro" , always at 5%, and also with "Cesarin profumi d'Italia" at 10%
Remember that you can also make the same single portion inside a semisphere silicone mold!
"