Pistachio Disc

Ingredients

Method

Sable Dough

2 Eggs
900g Flour
100g Almond Powder PatisFrance
500g Campina Butter
400g Sugar Powder

Sable Dough

Method
Mix all the ingredients together and place the
mixture in a cylinder bake on 155°C for 15 minutes.

Decoration

Qasta ball
Dried Apricots
Pistachio Pieces
White Cotton Candy

Fill the dough with Cremyvite puratos and close the
dough with:
100g Catania PatisFrance
60g Pistachio Powder

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