Pastry
Creative Inspirations
Pastry
IRCA
PASTRY
PERSIGOLD
Discover recipes with this productConcentrate paste made with apricot kernels (54%), the ideal for baked pastry products. Marked by a mild amaretto (bitter almond) flavour, it lends itself to the creation of many pastry specialties, such as Ricciarelli, soft amaretti, Petits Fours.
No applications provided for this product.
Description
pasta concentrata di armelline per pasticceria da forno.
Denomination
prodotto dolciario semilavorato.
Directions for use
RICETTA BASE PER PETIT FOUR
PERSIGOLD g 1000
zucchero a velo g 500
miele g 100
albume g 150
Miscelare tutti gli ingredienti in planetaria con foglia per qualche minuto, dressare con sacco a poche su carta da forno dando le forme desiderate e cuocere a 220-230°C per 5-8 minuti. Lucidare i dolci ancora caldi con BLITZ diluito con il 20% d’acqua.
Allergens
armelline
Cross-contaminations
Soybeans
Sulphur
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