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BAM Cake converter 
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Ingredients:
- 100 g shelled unsalted roasted pistachios
- 50 g powdered sugar
- 3-4 tablespoons of milk
- 500 ml of milk
- 2 egg yolks
- 70 g of starch
- 150 g sugar
- 1 packet of vanilla sugar
Instructions:
1
Grind the pistachios in an electric chopper.
2
Add the icing sugar.
3
Add 3-4 tablespoons of milk.
1
Beat the yolks and icing sugar with electric beaters until light yellow and smooth. Add the edible starch and slowly add the cold milk while whisking.
2
Add a packet of Bourbon Vanilla Sugar.
3
Once well mixed, put the pan on the stove and heat until it thickens. Stir gently with a whisk to avoid lumps. If you feel it is too thick, add a little milk.
4
Cool the cream.
5
Place the vanilla sauce on a plate, then the chocolate noodle nests, to which the pistachio cream is added with a piping bag. Decorate with pistachios and melissa.
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