Chocolate fruits
Intermediate level
TOP FROLLA |
500g |
unsalted butter 82% fat |
225g |
eggs |
50g |
almond flour |
150g |
milk |
100g |
water |
230g |
LILLY NEUTRO |
175g |
MOGADOR PREMIUM |
200g |
FRUTTIDOR ARANCIA |
400g |
SINFONIA CIOCCOLATO AL LATTE 38% |
650g |
Fresh cream |
350g |
liquid cream 35% fat |
600g |
PRALIN DELICRISP CLASSIC |
|
MIRROR CIOCCOLATO |
|
MIRROR EXTRA WHITE |
- Almond short-pastry base recipe:
Ingredients
Preparation
Mix all the ingredients together until they are well and evenly mixed, and place in the refrigerator for at least 2 hours. Roll out with a pastry sheeter to a thickness of about 3-4 mm and bake at 170-180°C.
- Almond short-pastry base recipe:
Ingredients
Preparation
Mix all the ingredients together until they are well and evenly mixed, and place in the refrigerator for at least 2 hours. Roll out with a pastry sheeter to a thickness of about 3-4 mm and bake at 170-180°C.
- Almond short-pastry base recipe:
Ingredients
Preparation
Mix all the ingredients together until they are well and evenly mixed, and place in the refrigerator for at least 2 hours. Roll out with a pastry sheeter to a thickness of about 3-4 mm and bake at 170-180°C.
- Almond short-pastry base recipe:
Ingredients
Fresh cream
350g
liquid cream 35% fat - (panna g 600 + g 70 di acqua e g 70 di LILLY NEUTRO)
600g
water
70g
70g
Preparation
Mix all the ingredients together until they are well and evenly mixed, and place in the refrigerator for at least 2 hours. Roll out with a pastry sheeter to a thickness of about 3-4 mm and bake at 170-180°C.
