uova intere |
TOP FROLLA SALATA |
VIGOR BAKING |
olio girasole |
burro 82% m.g. |
formaggio fresco in polvere |
Basilico |
sale |
Pepe macinato |
MADELEINES
Ingredients
eggs
130g
TOP FROLLA SALATA
115g
5g
sunflower seed oil
120g
unsalted butter 82% fat
30g
50 g
Basil
20qb
salt
Preparation
- Combine oil with melted butter and mix with an immersion blender.
- Add the basil leaves and mix.
- Add salt and pepper to taste and mix.
- In a planetary mixer, beat the eggs.
- Combine the VIGOR BAKING and the TOP FROLLA SALATO previously sieved together.
- Add, still in the planetary mixer, the butter and oil mixture.
- Finally add the parmesan.
Final composition
- Using a piping bag, insert the mixture into the molds previously sprayed with SPRAY KING, fill the molds three-quarters full.
- Bake at 170°C, the baking time varies based on the size of the mold used.
IRCA products in the recipe
PASTRY
