Pistachio Filling
Ingredients
Part Preparo
Process
02. Apply to cake fillings, tarts, and roulades or as desired.
TIP
- The pistachio paste can be substituted with another paste of your preference.
Yield
1 Total of 1120 g
Equipment
Mixer , Refrigerator , Spoon , Whisk Attachment , Scale , Container
Suggested shelf life
48
Nutritional table
| A serving of Porção de 20g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 114 | % VD (*) |
| Carboidratos (g) | 8.9 | % VD (*) |
| Açúcares totais (g) | 8.7 | % VD (*) |
| Aç adicionados (g) | 7.1 | % VD (*) |
| Proteínas (g) | 1.2 | % VD (*) |
| Gorduras totais (g) | 8.1 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 15 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Pistachio Filling
Ingredients
How to make it
01. Place the ChocoBlanc Chocolatier, the cream, and the pistachio paste in the mixer and beat at high speed (speed 3) until it forms peaks. Use a whisk attachment.
02. Apply to cake fillings, tarts, and roulades or as desired.
TIP
- The pistachio paste can be substituted with another paste of your preference.
Tips
Yield
1 Total of 1120 g
Equipment
Mixer , Refrigerator , Spoon , Whisk Attachment , Scale , Container
Suggested shelf life
48 hours
Nutritional table
| Porção de 20g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 114 | % VD (*) |
| Carboidratos (g) | 8.9 | % VD (*) |
| Açúcares totais (g) | 8.7 | % VD (*) |
| Aç adicionados (g) | 7.1 | % VD (*) |
| Proteínas (g) | 1.2 | % VD (*) |
| Gorduras totais (g) | 8.1 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 15 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.