<p>We’ve detected that you’re browsing from a country with its own dedicated IRCA Group website. Visit your regional site for content tailored to your location.</p>
Combine all the ingredients in a mixer equipped with paddle. Using a pastry bag with star-shaped nozzle deposit the mixture on ovenproof paper and let rest for 2-3 hours so that to form a superficial crust. Bake at a temperature of 220-230°C for 6-7 minutes. After complete cooling couple using MARIXCREAM.
