GRANSFOGLIA |
panna 35% m.g. |
acqua |
burro piatto |
IMPERIALE |
latte 3.5% m.g. |
CREPE-WAFFLE-PANCAKE MIX |
burro 82% m.g. |
VIGOR BAKING |
PASTA AROMATIZZANTE LAMPONE |
zucchero semolato |
RIFLEX POWDER NEUTRAL |
FRUTTIDOR FRAGOLA |
SFOGLIA ALLA PANNA
Ingredients
Preparation
Knead for 5 minutes GRANSFOGLIA with water and cream, to obtain a dough still rough (not smooth). Place in the refrigerator for at least 2-3 hours, and roll-out to a thickness of about 1 cm giving a rectangular shape. Put on one half of the "dough" platte butter, flattened to 1 cm, cover the butter with the other half of the "dough" and seal the edges well. Roll-out the dough evenly returning to a rectangular shape and a thickness of about 1 cm., Give two folds by 4, cover with plastic wrap and refrigerate for at least 1 hour, roll-out and give the other two folds by 4. After a rest in refrigerator for at least 3-4 hours, roll-out the dough to the final thickness of about 2 mm, let rest at room temperature for about an hour, bake at 180°C until it reaches a nice golden colour.
CREMA IMPERIALE
Ingredients
Preparation
Knead for 5 minutes GRANSFOGLIA with water and cream, to obtain a dough still rough (not smooth). Place in the refrigerator for at least 2-3 hours, and roll-out to a thickness of about 1 cm giving a rectangular shape. Put on one half of the "dough" platte butter, flattened to 1 cm, cover the butter with the other half of the "dough" and seal the edges well. Roll-out the dough evenly returning to a rectangular shape and a thickness of about 1 cm., Give two folds by 4, cover with plastic wrap and refrigerate for at least 1 hour, roll-out and give the other two folds by 4. After a rest in refrigerator for at least 3-4 hours, roll-out the dough to the final thickness of about 2 mm, let rest at room temperature for about an hour, bake at 180°C until it reaches a nice golden colour.
PAN CAKES
Ingredients
Preparation
Knead for 5 minutes GRANSFOGLIA with water and cream, to obtain a dough still rough (not smooth). Place in the refrigerator for at least 2-3 hours, and roll-out to a thickness of about 1 cm giving a rectangular shape. Put on one half of the "dough" platte butter, flattened to 1 cm, cover the butter with the other half of the "dough" and seal the edges well. Roll-out the dough evenly returning to a rectangular shape and a thickness of about 1 cm., Give two folds by 4, cover with plastic wrap and refrigerate for at least 1 hour, roll-out and give the other two folds by 4. After a rest in refrigerator for at least 3-4 hours, roll-out the dough to the final thickness of about 2 mm, let rest at room temperature for about an hour, bake at 180°C until it reaches a nice golden colour.
CAVIALE AI LAMPONI
Ingredients
Preparation
Knead for 5 minutes GRANSFOGLIA with water and cream, to obtain a dough still rough (not smooth). Place in the refrigerator for at least 2-3 hours, and roll-out to a thickness of about 1 cm giving a rectangular shape. Put on one half of the "dough" platte butter, flattened to 1 cm, cover the butter with the other half of the "dough" and seal the edges well. Roll-out the dough evenly returning to a rectangular shape and a thickness of about 1 cm., Give two folds by 4, cover with plastic wrap and refrigerate for at least 1 hour, roll-out and give the other two folds by 4. After a rest in refrigerator for at least 3-4 hours, roll-out the dough to the final thickness of about 2 mm, let rest at room temperature for about an hour, bake at 180°C until it reaches a nice golden colour.
