TOP FROLLA GLUTEN FREE |
850g |
unsalted butter 82% fat |
350g |
eggs |
210g |
buckwheat flour |
200g |
raw sugar |
100g |
Final composition
-Mix all the ingredients in a planetary mixer with the leaf.
- Roll out the pastry between 2 sheets of baking paper and roll it to the desired thickness and place in the refrigerator to rest for at least 2 hours.
- Bake as usual (for shortbread biscuits 6mm thick, bake in a convection oven for 10 minutes at 160 ° C and another 10 minutes at 150 ° C)
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
PASTRY
