- A recipe by Thibault MARCHAND
Ingrédients
Egg white- 125g
Caster sugar – 145g
T45 flour – 50 g
Ground almonds – 50g
Pistachio paste – 25g
Melted butter – 100g
In the mixing bowl, using the whisk, beat the egg whites with the icing sugar and the pistachio paste.
Replace the whisk with the paddle, then add the sieved powders and mix.
Blend in the melted warm butter and mix.
Keep in the fridge for 24 hours.
Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.
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