Chocolate fruits
Basic level
TOP FROLLA |
burro 82% m.g. |
uova |
farina di mandorle |
latte |
acqua |
LILLY NEUTRO |
MOGADOR PREMIUM |
FRUTTIDOR ARANCIA |
SINFONIA CIOCCOLATO AL LATTE 38% |
Panna fresca |
panna 35% m.g. |
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.
