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PISTACHIO CRÉMEUX

Technique

Crémeux Pistachio
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Ingredients

PISTACHIO CRÉMEUX

20 g gelatine sheets

667 g pastry cream

133 g Sicilian pistachio paste

1000 g Debic Stand & Overrun

Debic products used

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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

PISTACHIO CRÉMEUX

Soak the gelatine sheets in cold water.

Stir the pastry cream along with the pistachio paste until smooth.

Melt in the gelatin mass and stir until smooth.

Fold in the lightly whipped Debic Stand & Overrun.

Recipe tags Crémeux Pistachio

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