Mix all the ingredients in a planetary mixer equipped with a paddle at low speed for 5 minutes. Place the dough in the moulds filling them by 3/4 and decorate the surface with pistachio grains. Bake at 180-200°C for about 25 minutes. When completely cooled off, form an about 2 cm deep hollow area on the surface of the cakes using a round pastry cutter with a 2.5 cm diameter and fill with CHOCOCREAM PISTACHIO.
