eggs |
130g |
TOP FROLLA SALATA |
115g |
VIGOR BAKING |
5g |
sunflower seed oil |
120g |
unsalted butter 82% fat |
30g |
|
|
50g |
Basil |
20qb |
salt |
qb |
MADELEINES
Ingredients
eggs
130g
TOP FROLLA SALATA
115g
5g
sunflower seed oil
120g
unsalted butter 82% fat
30g
50 g
Basil
20qb
salt
qb
qb
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.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
Crafted using IRCA Group professional solutions
PASTRY
