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Pastry 1

PA6900

Pistachio Filling

Elevate your pastry creations with Parfai Pistachio Filling — an ultra-smooth, intensely nutty pistachio emulsion crafted from premium, roasted pistachios for exceptional aroma and depth. Expertly refined and perfectly balanced, this filling maintains its silky texture even through chilling, molding, or gentle baking, ensuring dependable, chef-grade performance every time. Ideal for those pushing the boundaries in high-end patisserie.


4 each box | 1 per case
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Specifications

Ingredients: Natural pistachios, vegetables oil (palm oil), sugar, soya lecithin e322, nature identical vanilla flavor.

Applications: Layered Desserts & Entremets: Provides a luxurious pistachio layer in mousse cakes, opera-style desserts, and multi-tier creations. Choux & Éclairs: Fill éclairs or choux with a stable, aromatic pistachio core that cuts cleanly and resists leakage. Pralines & Bonbons: Enrobe or sandwich between chocolate ganache for refined confections with balanced flavor. Tartlets & Bars: Use as a stand-alone filling or in swirl patterns — pairs beautifully with chocolate, white chocolate, or floral flavors like rose or orange blossom. Trend Spotlight – Dubai Chocolate Style: The Middle Eastern “Dubai chocolate” craze often blends pistachio cream with white chocolate and crisp elements such as kataifi or nougatine for dramatic texture and flavor contrast. Parfai Pistachio Filling is a perfect fit for these creations — offering clean, intense pistachio flavor and stable handling that complements the glossy, opulent aesthetic favored in Dubai’s dessert scene

Directions

Chilled Applications (e.g. cakes, entremets, choux) Bring the filling to a workable temperature (~18–20 °C). Pipe or spread into molds or pastry shells. Return to refrigeration (4 °C) to set for at least 1 hour before further assembly or glazing. Room- vs. Cold-Temperature Stability Maintains structure when chilled; softens gently at room temp (~20–22 °C), ideal for delicate slicing. Avoid prolonged exposure above 25 °C to prevent over-softening or tonal shifts. Incorporation with Other Components When combining with ganache or mousses, fold carefully to preserve texture. For layered desserts, pipe a dam of complementary cream (e.g. chocolate ganache) around edges first to prevent displacement during assembly. Freezer Use Quick-freezes well — ideal for frozen entremets or parfaits. Slice only once partially thawed to maintain clean edges. Baking Considerations May be used in gentle, enclosed bake-ins (e.g. inside a cake batter or brioche), though it is not designed for high-heat baking — prolonged exposure above 180 °C may cause oil separation or texture changes. Conduct trials in cases where heat is involved.

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