50g butter ∙ 100g sugar ∙ 2 eggs ∙ 250g flour ∙ Half a packet of baking powder ∙ 10ml milk ∙ 3 CC of pistachio paste ∙ A dozen paper cups 5 cm in diameter ∙ A bar of Valrhona Gianduja (200 g) ∙ Preheat oven to 180°. Cream sugar and butter together. Add the pistachio paste and eggs, flour and yeast. Mix well by gradually adding milk. Fill cups 2/3 full, place a cube of gianduja, from the refrigerator, in the middle then cover with dough. Place in the oven 20 to 25 minutes.