This is a cream with 32% pistachio. Very versatile, in ice cream making it can be used for making creminos (its special consistency makes it suitable for spreading) and for confectionaries to variegate semifreddos, and to fill baked goods (e.g., croissants, cakes) and crepes. It performs very well when used in cakes at positive temperatures, for filling and decorating cakes and desserts and for layering in verrines. It can also be used to fill tartlets, in which case it is necessary to NOT expose the Nutty Pistachio to the direct heat of the oven (but it is okay to protect the layer of cream with another layer of shortcrust pastry, limiting the effects of dehydration. Do not exceed 170°C).