TOP FROLLA |
1000g |
unsalted butter 82% fat |
400g |
caster sugar |
100g |
egg yolks |
120g |
TOP CREAM |
400g |
water |
1.000g |
liquid cream 35% fat |
100g |
COVERCREAM CIOCCOLATO |
|
GRANELLA DI NOCCIOLA |
SHORTCRUST PASTRY
Ingredients
Preparation
-Beat all the ingredients in a planetary mixer with a paddle attachment until well combined.
-Refrigerate for at least 2 hours.
-Roll the dough out with a dough sheeter to obtain layers with the desidered thickness.
CUSTARD
Ingredients
Preparation
-Mix all the ingredients with a whisk, let the custard rest for 5 minutes, then mix again.
Final composition
-Line the cake moulds with the shortcrust pastry, fill with a 1-cm layer of custard, then lay some sliced/diced canned pears in syrup, or use FRUTTIDOR PERA.
-Bake at 200°C for about 15-20 minutes.
-Let it cool down completely, then coat with a veil of COVERCREAM CIOCCOLATO or PASTA BITTER (previously heated at low temperature to make it fluid).
