zucchero a velo |
FARINA DI NOCCIOLE |
CACAO IN POLVERE |
albume d'uovo |
MARIXCREAM |
NOCCIOLATA PREMIUM |
PASTA BITTER |
Ingredients
Preparation
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.
