Pistachio Mascarpone Doughnut Filling
v1CurrentComponent
Yield
~12 pieces
Expected yield
100% of input
Warm pistachio paste before incorporating or it streaks. Dust finished doughnuts with icing sugar or freeze-dried raspberry powder mixed with icing sugar. Dried raspberries folded through or pressed on outside.
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
Pistachio paste | 70 | g | ¥910 | 1 | Warm until just fluid — do not overheat |
mascarpone | 300 | g | ¥840 | 2 | Beat with icing sugar until smooth before adding warm pistachio paste |
heavy cream | 200 | ml | ¥470 | 2 | Heavy cream 42%. Whip separately to soft peaks, fold in two additions. |
powder sugar | 35 | g | ¥15 | 2 | Icing sugar |
dried raspberries | 15 | g | ¥0 | 2 | Folded through filling (optional — can also be external finish) |
| Total batch cost | ¥2,235 | ||||
| Cost per unit | ¥186 | ||||
| Suggested retail (30% food cost) | ¥621 | ||||