Recipe PISTACHIO FINGER - Professionals

Ingredients

• 400 g sugar
• 420 g pasteurised eggs
• 355 g Ranson Industries almond powder 100%
• 178 g Corman Dairy butter (82% fat)
• 134 g pasteurised egg white
• 81 g flour
• 81 g pasteurised egg yolk
• 28 g cherries
• 1,8 g vanilla powder
• 262 g Callebaut pistachio paste 100%
• 139 g Callebaut Pailleté Feuillantine
• 42 g Callebaut milk chocolate 823
• 220 g cream (35% fat)
• 1 Madagascan vanilla pod
• 1 Tahitian vanilla pod
• 57 g sugar
• 46 g pasteurised egg yolk
• 15 g Cointreau® 60%
• 5 g gelatin powder 200 blooms
• 12 g water
• 250 g mascarpone
• 600 g Callebaut white chocolate W2 28%
• 100 g Callebaut cocoa butter
• 4 g green food colouring