Pâte de Pistaches fondante (Fondant Pistachio Paste)

Ingredients

• 200 grammes pistachios
• 50 grammes freshly skinned almonds
• 2 spoonfuls strongly vanilla-flavoured syrup
• 250 grammes sugar cooked to the cassé
• 3 spoonfuls sugar glaze

Instructions

1. Pass the pistachios and the freshly skinned almonds through the grinder.
2. Put the paste in the mortar and add the strongly vanilla-flavoured syrup.
3. Add the sugar cooked to the cassé, mixing it into the paste in small portions.
4. Lift the paste onto a marble and work in the sugar glaze by hand.