ingredients

100 g pickled pistachios, unsalted
10 traditional calissons
1 egg 1 yellow
100 g icing sugar
70 g melted butter
80 g 50 g of fresh cream

Steps

Step 1

Mix the pistachios in fine powder. Mingle the egg, the yolk and the sugar; add 80 g cream, pistachio and melted butter, place in the fridge.

2nd step

Mix calissons and 50 g of cream. Form balls , place them 1 hour in the freezer.

Step 3

Preheat the oven to 200 ° C (item 6). Garnish baking circles with baking paper (see photo) or hold paper trays in the large cells of a flexible plate, fill them half with dough. Push in the middle a frozen heart of calisson. Bake 10 min . Taste hot with a spoon, warm or cold if you turn out.

tips

As fluffy molds out hot, use soft silicone molds, it's easier.

For the cake: a flexible plate with large deep cells, otherwise non-stick individual molds paper or aluminum buttered and floured.

For the heart: a plate hollowed out of semi-spherical cells (to be superposed to form a sphere) or roughly round or cylindrical. Just aim: before cooking, the heart must be covered by the cake, without touching the bottom of the mold.