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:
This recipe is part of the book Pasteles de Viaje 2.0 by our ally Adamance, the second instalment of a collection that continues to explore the limits of the most practical format in shop pastry. If you are not familiar with the concept, a travel cake is one that keeps longer than a fresh cake, […]
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
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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