Pistachio Frangipane Cream (Pistachio & 38% Almond)

Powder preparation based of 38% crushed almonds and pistachios for frangipane and all almond pastries
(dartois, amandines, pithiviers, galettes des rois, almond croissant…).

Economical, quick and easy to use. Rich in pure almonds, guarantees a soft texture that does not dry out. Suitable for freezing and defrosting. Brings a harmonious green tint to your preparations.

1,5 kg of mix, 500g of butter or margarine, 500g of eggs, 150g of water. Mix all the ingredients in the bowl of the mixer, 1 minute at low speed then 3 minutes at high speed. Ready to garnish. Bake at 180°C for 20 to 25 minutes

Keep away from light and humidity, at room temperature (min. 10°C - max. 25°C). 12 months in unopened package. 2 months at room temperature after opening

Pail 500g or box 10kg

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