TOP FROLLA |
burro 82% m.g. |
zucchero semolato |
uova intere |
FRUTTIDOR LAMPONE |
AVOLETTA |
farina |
purea di lampone |
LILLY NEUTRO |
latte 3.5% m.g. |
GLUCOSIO |
RENO X BIANCO 28% |
Mascarpone |
panna 35% m.g. |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
SHORTCRUST PASTRY
Ingredients
1000g
Preparation
- Mix all the ingredients in a planetary mixer with a leaf attachment until you get a well-mixed dough.
- Roll out the dough with a pasta machine to a thickness of 3-4 mm.
RASPBERRY FILLING
frangipane cream
Ingredients
unsalted butter 82% fat
500g
1000g
Preparation
- Mix the butter and Avoletta in a stand mixer.
- Add the eggs, then finish by adding the flour.
Raspberry jelly
Ingredients
Preparation
- Heat the purée, add the Lilly Neutro, and blend.
White chocolate and mascarpone namelaka
- Boil the fresh milk with the glucose, add the LILLY NEUTRO then the RENO X BIANCO 28% and make a ganache.
- Add the mascarpone and finally the cream at a temperature of about 5°C.
- You should obtain a liquid mixture to be left to mature in the fridge for a whole night.
- The following day, whip in a planetary mixer with a whisk.
