Pistachio Candies with Pistachio Croquant

By corlear

Ingredients

• For the pistachio croquant:
• 5 oz fondant
• 1/3 cup glucose
• 1/3 cup Isomalt
• 5 oz green pistachio, powdered
• For the pistachio candies:
• 7 oz pistachio croquant (see previous step)
• 30 pistachios, shelled
• To finish:
• 20 23/4 x 23/4" sheets cellophane

Details

Servings 10

Preparation

Step 1

For the pistachio croquant:
1. Heat the fondant and glucose in a pan.
2. Once they have dissolved, add the Isomalt and continue cooking until they reach 325ºF.
3. Remove from the heat and add the powdered green pistachio.
4. Stir until it is thoroughly mixed together and leave to cool.

For the pistachio candies:
1. Once the pistachio croquant is cold, put a pastille between 2 Silpat liners in the oven at 345ºF for 4 min.
2. When the croquant dissolves, remove from the oven and roll out with a rolling pin until you get a very thin slice of pistachio croquant.
3. Wrap the pistachio in the croquant making sure that no air is left inside and there are no seams.

Final Steps & Preparation:
1. When the candies are cold, wrap them in cellophane paper.