Menu
Loyalty points

  1. Home
  2. Recipes
  3. Pistachio Friand with Salted Caramel Date Sauce
  1. Recipes

Pistachio Friand with Salted Caramel Date Sauce

Pistachio Friand with Salted Caramel Date Sauce – Recipes

Designed for professional chefs, check out this Pistachio Friand with Salted Caramel Date Sauce recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D’or Professional Toffee Topping.

...

Ingredients

−
+

Pistachio Friand:

  • Icing (confectioner’s) sugar 125.0 g
  • Salt 3.0 g
  • Pistachios, ground 90.0 g
  • Almonds, ground 30.0 g
  • Gluten free flour 75.0 g
  • Baking Powder 5.0 g
  • Cinnamon powder 7.0 g
  • Egg whites only 6.0 pc
  • Butter, melted, cooled 185.0 g

Salted Caramel Date Sauce:

Designed for professional chefs, check out this Pistachio Friand with Salted Caramel Date Sauce recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D’or Professional Toffee Topping.

...

Preparation

  1. Pistachio Friand:

    • Preheat the oven to 200°C.
    • Grease a 12-hole (1/3-cup/80ml) muffin pan. Line bases with baking paper.
    • Sift icing sugar, salt, ground nuts, flour, and baking powder into a medium bowl.
    • Whisk egg whites in a large bowl until frothy, fold in butter followed by sifted dry ingredients.
    • Fold until smooth and combined. Spoon mixture evenly into pan holes.
    • Bake friands 10 minutes. Reduce oven to 180°C and bake a further 15 minutes. Check doneness with a skewer.
    • Stand cakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool slightly.

  2. Salted Caramel Date Sauce:

    • In a saucepan, bring water to a boil, add dates and reduce to simmer. Cook until dates are broken down.
    • Add Carte D’or Professional Toffee Topping, continue to heat through and add salt.
    • Serve warm over friand, top with chopped pistachios as garnish.

  3. Chef’s Tip:

    • These cakes can be held in a food warmer and served slightly heated with the sauce as a plated dessert or alternatively as a pre-portioned option on a buffet. Upsell your top ice cream to go alongside for customers to have a fully indulgent experience!