Pistachio & fruit mini fondants

A simple and quick recipe for Pistachio & fruit mini fondants

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1250 g eggs
2. 2130 g sugar
3. 360 g inverted sugar
4. 4Beat slightly
5. 5200 g pure pistachio paste
6. 6105 g softened butter
7. 7Mix together and add to the egg mixture.
8. 825 g flour
9. 91 g salt
10. 10Mix in
11. 11Pour in Flexipan® Pomponettes. Decorate with fruits and sprinkle with pistachio bresilienne Callebaut® NAO-CR-PI3724-T66. Bake 8 minutes at 190°C.