If you are a vegan and gluten-free dessert enthusiast, you can’t miss this delicious recipe for “Pistachio Financier”. This French sponge cake is characterized by its soft and moist texture, and its pistachio flavor makes it irresistible.
For this vegan version, we used fiber to provide structure and substituted ingredients that allow the recipe to be gluten-free. But don’t worry, the flavor and texture are still just as delicious.
This recipe is part of a more complex elaboration: “Pistachio, coconut and black currant singles”; designed by Jordi Bordas and that you will be able to get in the Fibras User’s Manual.
To learn more about the use of Fibers in Pastry, you can download the first Fiber Use Manual at:
In the world of matcha recipes, pancakes stand out for their versatility, their visual appeal and their ability to work equally well in sweet dishes and more sophisticated creations. This recipe for Matcha Pancakes is designed for culinary professionals—chefs, pastry chefs and bakery staff—who wish to incorporate matcha with technical precision, a balanced flavour profile […]
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