Mousse Patissier

Pistacija Mousse Cake

Dėžė po 16 vnt.

SKU: MC-PIS-DOOS

Turime sandėlyje

Minimalus užsakymo kiekis yra 1 dėžė (16 vnt.)

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Trompe-l'œil desertas pistacijos formos. Išorė padengta sodriai alyvuogių žaliu šokoladu natūralia spalva. Viduje slepiasi sodrus pistacijų muusas, o jo širdyje - grynos pistacijų pastos ir smulkintų pistacijų riešutų įdaras.

Matmenys: 102 - 57 - H42 mm Talpa: 120 ml

Maistinė informacija

Energy (kJ/kcal)	1846 kJ / 442 kcal
Fat	38,5 g
of which saturates	21,7 g
Carbohydrates	16,3 g
of which sugars	16,3 g
Fibre	1,2 g
Protein	5,5 g
Salt	0,1 g
Ingredients	Pistache mousse 3D fruit [slagroom [room (MELK, LACTOSE), stabilisator: E407], coating [suiker, palmolie, weipoeder (MELK, LACTOSE), MELKPOEDER (LACTOSE), emulgator: E492, E322, E472c, aroma], room [room (MELK, LACTOSE), stabilisator: E407], pistachepasta [PISTACHENOTEN], EIGEEL [EIGEEL, conserveermiddel: E202, voedingszuur: E330], suiker, water, gelatine (rund)], Interieur pistache 3D fruit [pistachepasta [PISTACHENOTEN], zonnebloemolie, coating [suiker, palmolie, weipoeder (MELK, LACTOSE), MELKPOEDER (LACTOSE), emulgator: E492, E322, E472c, aroma]], cacaoboter, coating [suiker, palmolie, weipoeder (MELK, LACTOSE), MELKPOEDER (LACTOSE), emulgator: E492, E322, E472c, aroma], kleurstoffen (Briljantblauw FCF E-133 Eurolake, Ponceau 4R, Tartrazine E-102 Eurolake). Kan de activiteit en aandacht bij kinderen beïnvloeden.
Allergens	Aanwezig: Ei, Melk, Pistachenoten
Cross-contamination	Glutenbevattende granen, tarwe, pinda's, soja, noten (amandelen, hazelnoten, walnoten, pecannoten), sesam
Storage advice	3 maanden bij < -18°C; 4 dagen tussen 2°C en 5°C

The Trend

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fruit shaped pastries · viral mousse cakes · viral mango taart · trompe-l'œil dessert · #fruitshapedpastry

Fruit shaped pastries, cakes crafted in the exact shape of real fruit, were created by Cédric Grolet, head pastry chef at Le Meurice in Paris. Since 2015, the concept has been adopted by pastry chefs worldwide and has grown into a unique product category. TikTok videos reach hundreds of millions of views each, the hashtags count billions of views, and bakeries offering these pastries sell out daily within the hour.

Production is exceptionally complex: fruit purée interiors in silicone moulds, multi-layered mousse, cocoa butter coating and airbrush finishing. This complexity makes artisanal scaling virtually impossible, making this product particularly interesting as a ready-made assortment.