SHELTED PISTACHIO 100G
5,99 €
59,90 €
/
kg
What panache!
Previously stripped of their shell and skin, the taste, sweetness and texture of these raw pistachios make them perfect ingredients for cooking and baking.Ingredients
Shelled and peeled pistachios . Information in bold is intended for people with intolerances or allergies. Possible traces of peanuts, other nuts, sesame seeds, cereals containing gluten, sulfur dioxide and soy.
Pistachios: non-EU origin
NUTRITIONAL SUPPLY
Average NUTRITIONAL SUPPLY per 100g
| Energy | 2619 kJ/633 kcal |
| Fat | 52g |
| Of which saturates | 5.9g |
| Carbohydrates | 14g |
| Of which sugar | 5.7g |
| Fiber | 10g |
| Proteins | 23g |
| Salt | 0.02g |
| Magnesium | |
| VNR percentage | 49 |
| Copper | |
| Iron | |
| Manganese | |
| Phosphorus | |
| Potassium | |
| Vitamin B6 | 0.69mg |
| Vitamin E | |
| Calcium | |
| AR percentage | |
| Proteins | 23g |
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The Daco Bello team advises you
Related recipes
All recipes
Dried fruit and chocolate beggars
Preheat the oven to grill position.
Toast the flaked almonds for 2 minutes, stirring them occasionally.
Heat the blanched pistachios , grapes and cranberries in the oven for 1 min.
Melt 1/3 of the dark chocolate in a bain-marie, then pour it over the unmelted 2/3 and stir to melt everything.
On parchment paper or a silicone plate, then spread the chocolate, forming small pastilles, then decorate with the dried fruits.
Store the chocolate in the refrigerator for 30 minutes so that it crystallizes and enjoy.
Chocolate pistachio cake
Preheat the oven to 180°c.
Whisk the soft butter with the sugar.
Add the eggs and whisk again. Then add the flour, baking powder, pinch of salt and milk. Mix again.
Separate the preparation into two equal parts.
Mix the powdered pistachios and add them to one of the preparations, also add the pistachio paste.
Add the cocoa to the other preparation.
Mix your two preparations well to make them homogeneous.
Butter and flour a cake mold, pour the 2 preparations into it, alternating the layers to create a nice marbling.
Bake for 50 min.
Let cool before turning out onto a baking rack!
Croquets of Provence
Preheat the oven to 200°C (th. 6-7).
Beat the egg with the orange blossom water.
In a bowl, mix the flour, salt and sugar, add the egg then the dried fruits.
If the dough doesn't come together well, add a little water to make it smooth.
Roll the dough into large sausages approximately 15 cm long.
Place them on a baking tray lined with parchment paper and brown them with the egg yolk.
Place in the oven, then immediately lower the oven temperature to 180°C (th. 6) and cook for 30 min.
When the dough is cooked, let it cool, then cut it into slices approximately 1 cm thick.
Then let cool on a rack.
