Mini-fondants à la pistache et aux fruits

Ingrédients

• 250 g eggs
• 130 g sugar
• 60 g inverted sugar
• 200 g pure pistachio paste
• 105 g softened butter
• 25 g flour
• 1 g salt
• Decoration: fruits and pistachio bresilienne

Préparation

1. 1

   250 g eggs

2. 2

   130 g sugar

3. 3

   60 g inverted sugar

4. 4

   Beat slightly

5. 5

   200 g pure pistachio paste

6. 6

   105 g softened butter

7. 7

   Mix together and add to the egg mixture.

8. 8

   25 g flour

9. 9

   1 g salt

10. 10

    Mix in

11. 11

    Pour in Flexipan® Pomponettes. Decorate with fruits and sprinkle with pistachio bresilienne Callebaut® NAO-CR-PI3724-T66. Bake 8 minutes at 190°C.