Whip lightly the soft butter with the icing sugar, the honey, the vanilla berry, the pistachio dough and the salt using a whisk, add the yolks little at a time. When you have reach a creamy and uniform mixture , add the siftted flour, yeast and the pistachio powder.
CRUNCHY MASS OF ALMOND AND CORN
Mix all the ingredients together until you reach a lumpy mass.
Ingrediente: Mele Grany Smith
Spread the pistachio sable using a sac a poche in the Formasil mould FF05, remember also to fill the edge of the mould. Fill the mould with some Grany Smith apples cubes, cover the surface with the crunchy mass of almond and corn.
Baking: fan-assisted oven at 150°/155° C | Time: 50/55 minutes | Valve: open