Recipe
Verrine: pistachio buttercream and cocoa crumble
Ingredients
- 600g fondant powder 11
- 1000g butter
- 80g Dreidoppel pistachio compound
- The desired amount of cocoa crumble
Preparation
- 1
Blend the butter for 8 minutes on third speed.
- 2
Add the sifted fondant powder.
- 3
Mix for 1 minute at high speed.
- 4
Add the compound while stirring the mixture.
- 5
Arrange the verrines, starting with the crumble and then using a piping bag to add the mixture.
