BISCUIMIX |
500g |
water |
500g |
eggs |
400g |
liquid cream 35% fat |
1.000g |
LILLY CARAMEL |
200g |
TOP FROLLA |
1000g |
unsalted butter 82% fat |
350g |
PRALIN DELICRISP FRUITS ROUGES |
qb |
MIRROR CARAMEL |
qb |
fresh fruit |
qb |
-Biscuit recipe:
Ingredients
Preparation
Whip all the ingredients for 8-10 minutes at high speed in a planetary mixer. Spread evenly the dough on a baking tray with baking paper, to a thickness of half a centimeter and cook for a short time at 220-230 ° C with the valve closed. After baking, let cool for a few minutes then cover with plastic to prevent drying and place it in the refrigerator until the time of use.
-Biscuit recipe:
Ingredients
Preparation
Whip all the ingredients for 8-10 minutes at high speed in a planetary mixer. Spread evenly the dough on a baking tray with baking paper, to a thickness of half a centimeter and cook for a short time at 220-230 ° C with the valve closed. After baking, let cool for a few minutes then cover with plastic to prevent drying and place it in the refrigerator until the time of use.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
