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Pistachio cream 60% bucket 1 kg

Regular price €39.90 EUR
Regular price Sale price €39.90 EUR
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Our Pistachio Cream is also available in 1 kg bucket.
A format suitable for use in confectionery ... and for all lovers of pistachio!

The Cream of Pistachio 60% Sciara comes from an artisan processing and contains no preservatives or colorants.
It contains 60% pure Pistachio and all the unique and irresistible taste of this precious seed.
The Cream of Pistachio 60% Sciara is excellent on bread and perfect for filling cakes, crepes and croissants.
A little Sicilian jewel, the Cream of Pistachio 60% Sciara is gluten-free and will be able to enrich every snack or delight every end of the meal.
Our 60% Pistachio Cream is a must-have product for every Pistachio lover, a handmade spreadable cream that contains quality and intense taste.
Discover all available sizes of our Pistachio Cream!

Recipe:
COOK BISCUITS WITH PISTACCHIO
C
REAM Ingredients
:
Flour 00 150g
Bitter cocoa 50g
Bitter cocoa 50g Yeast powder 5g
Salt 1 pinch
Cold diced butter 100g Brown
sugar 120g
Egg yolk large 1
Milk 1 tablespoon
Pistachio cream 60% "Sciara" 190g
.
Method:
Pour the butter and sugar into a bowl; knead until a sandy mixture is obtained.
Add the yolk and milk and mix.
Sift together the flour, cocoa, yeast and salt.
Add this mixture to the previous base and mix well.
Wrap the dough in transparent film and let it rest in the refrigerator for 1 hour.
Turn the oven on at 170°C.
Take the dough and roll it out with a rolling pin in a not too thin disc.
Cut out an even number of biscuits and cut a central or lateral hole in the middle of them.
Place the biscuits on a baking tray covered with baking paper and bake for 18-20 minutes.
Allow the biscuits to cool completely, then add the two halves with plenty of 60% Pistachio Cream.
Finish them by filling each hole with a tuft of 60% Pistachio Cream.

Also available in 190 g jars and WITHOUT SUGAR.

Ingredients: Pistachio (60%), sugar, non-hydrogenated vegetable oils and fats, skimmed milk powder, whey powder, emulsifier (soy lecithin), flavouring (vanillin).
(Allergens present are highlighted in italics).
Gluten free.

Nutritional characteristics (average values per 100 g):
Calories 609 Kcal/2529 KJ, Fat 46 g, Saturated fat 9.8 g, Total carbohydrates 38 g, Carbohydrate sugar 37 g, Protein 8.9 g, Fibre 3.7 g, Salt 0.18 g.

Expiry date: 18 months from the date of production.
Store in a cool and dry place.
The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.

Ingredients

PISTACHIO (60%), sugar, oils (sunflower) and non hydrogenated vegetable fats, skimmed MILK powder, MILK whey powder, emulsifier (sunflower lecithin), flavoring (vanillin).
Pistachio origin: EU/non-EU according to seasonal availability.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information

(average values ​​per 100 g)*: Calories 609 Kcal/2529 KJ, Fat 46 g, Saturated fat 9.8 g, Total carbohydrates 38 g, Sugars from carbohydrates 37 g, Protein 8.9 g, Fiber 3.7 g, Salt 0.18 g.

*These values are susceptible to variations depending on the production batches and the harvest year. Therefore, the product packaging may contain different information than what is shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Shelf-life

18 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

How to use

Recipe:
COCOA COOKIES WITH PISTACHIO CREAM
Ingredients:
Flour 00 150g
Bitter cocoa 50g
5g baking powder
Salt 1 pinch
Diced cold butter 100 g
Cane sugar 120g
1 large egg yolk
Milk 1 tbsp
Pistachio Cream 60% “Sciara” 190g.
Method:
Pour the butter and sugar into a bowl; knead until you get a sandy compound.
Add the egg yolk and milk and mix.
Sift together the flour, cocoa, baking powder and salt.
Add this mix to the previous base and mix well.
Wrap the dough obtained in transparent film and let it rest in the refrigerator for 1 hour.
Turn on the oven at 170°C.
Take the dough back and roll it out with a rolling pin into a not too thin disc.
Cut out the biscuits in even numbers and, on half of them, cut out a central or lateral hole.
Place the biscuits on a baking sheet lined with parchment paper and bake for 18-20 minutes.
Let the biscuits cool completely, then mix the two halves with plenty of 60% Pistachio Cream.
Finish them by filling each hole with another tuft of 60% Pistachio Cream.

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