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Chocolate fruits

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Ingredients

TOP FROLLA g 500
unsalted butter 82% fat g 225
eggs g 50
almond flour g 150

Preparation

Mix all the ingredients together until they are well and evenly mixed, and place in the refrigerator for at least 2 hours. Roll out with a pastry sheeter to a thickness of about 3-4 mm and bake at 170-180°C.

Ingredients

milk g 100
water g 100
LILLY NEUTRO g 45
MOGADOR PREMIUM g 200

Preparation

Mix all the ingredients together until they are well and evenly mixed, and place in the refrigerator for at least 2 hours. Roll out with a pastry sheeter to a thickness of about 3-4 mm and bake at 170-180°C.

Ingredients

FRUTTIDOR ARANCIA g 400
LILLY NEUTRO g 60
water g 60

Preparation

Mix all the ingredients together until they are well and evenly mixed, and place in the refrigerator for at least 2 hours. Roll out with a pastry sheeter to a thickness of about 3-4 mm and bake at 170-180°C.

Ingredients

SINFONIA CIOCCOLATO AL LATTE 38% g 650
Fresh cream g 350
liquid cream 35% fat g 600
water g 70
LILLY NEUTRO g 70

Preparation

Mix all the ingredients together until they are well and evenly mixed, and place in the refrigerator for at least 2 hours. Roll out with a pastry sheeter to a thickness of about 3-4 mm and bake at 170-180°C.

Ingredients

PRALIN DELICRISP CLASSIC To Taste

Ingredients

MIRROR CIOCCOLATO To Taste
MIRROR EXTRA WHITE To Taste

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