Brisée Pastry with Pistachio Cream

Roll out the brisée pastry and use heart-shaped moulds of different shapes to make a frame, then bake at 180⁰ for about 20 minutes.

Whip the cold cream and add the Vincente pistachio cream.

Mix everything together with the whisk and fill the sac à poche. Form small balls on the first layer of baked brisée pastry and add the crumbs.

Overlap the second layer and repeat the step. Add the pistachio cream and your pistachio brisée heart will be ready to amaze everyone!