Pistachio Fondant

Ingredients

• 4 unités Eggs (medium-sized eggs, at room temperature)
• non spécifié à déterminer Granulated sugar (adjust according to desired sweetness)
• non spécifié à déterminer Unsalted butter (melted then cooled before being incorporated)
• non spécifié à déterminer Mascarpone (softened at room temperature beforehand)
• 1 gousse Vanilla bean (scraped, seeds only)
• non spécifié à déterminer Orange blossom water (a few drops, to taste)
• non spécifié à déterminer Bitter almond extract (a small amount is enough)
• non spécifié à déterminer Pistachio powder (unsweetened, for the cake batter)
• non spécifié à déterminer All‑purpose flour (sift before incorporating)
• non spécifié à déterminer Pistachio paste (for glazing) (to spread on the cooled cake)
• non spécifié à déterminer Crushed pistachios (for decoration, lightly toasted)

Instructions

1. Mix eggs and sugar

   In the mixer bowl, pour the 4 eggs then add the sugar. Whisk at maximum speed for 10 minutes until the mixture triples in volume, becomes white and fluffy.

   Time: PT10M

2. Incorporate melted butter

   Add the melted and cooled butter, then whisk an additional 30 seconds.

   Time: PT0.5M

3. Add the mascarpone

   Fold in the mascarpone in several small spoonfuls while continuing to whisk until fully integrated.

   Time: PT1M

4. Flavor the batter

   Add the vanilla bean seeds, orange blossom water, bitter almond extract and pistachio powder. Whisk at reduced speed.

   Time: PT1M

5. Incorporate the flour

   Pour the sifted flour and gently fold using a spatula, lifting the batter from the bottom of the bowl to prevent it from falling.

   Time: PT1M

6. Prepare the pan

   Butter and flour an 18 cm diameter pan. Pour in the batter and spread evenly.

   Time: PT2M

7. Preheat the oven

   Preheat the oven to 180 °C on convection mode.

   Time: PT10M

   Temperature: 180°C

8. Bake the fondant

   Place the cake in the oven and bake for 30 to 35 minutes. A knife blade should come out slightly moist.

   Time: PT35M

   Temperature: 180°C

9. Cool in the pan

   After removing from the oven, let the cake cool for 10 minutes in the pan before unmolding.

   Time: PT10M

10. Unmold and cool completely

    Carefully unmold onto a rack and let cool to room temperature.

    Time: PT10M

11. Glaze and decorate

    Spread the pistachio paste over the top of the cooled cake using a spoon, then sprinkle with toasted crushed pistachios.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

6 g

Carbohydrates

40 g

Fat

15 g

Fiber

2 g