CORNSTARCH |
FLOUR TYPE 0 |
POWDERED SUGAR |
BUTTER |
EGG YOLK |
VIGOR BAKING |
CUKICREAM NOCCIOLA |
DOUGH PREPARATION
Ingredients
CORNSTARCH
150g
POTATO STARCH
FLOUR TYPE 0
600g
POWDERED SUGAR
250g
BUTTER
350g
EGG YOLK
150g
VIGOR BAKING
15g
Preparation
Mix in a stand mixer the sugar, butter, and egg yolk. Then add the flour, potato starch, and baking powder. Mix until a smooth shortcrust dough forms. Let it rest in the refrigerator (5°C) for at least 2 hours.
CUKICREAM FILLING
Ingredients
CUKICREAM NOCCIOLA
Preparation
Roll out the dough to a thickness of 3 mm and cut out discs with a diameter of 5 cm. Pipe about 8 grams of CUKICREAM in the center of each shortcrust disc, then place another disc on top to completely enclose the filling. For perfectly shaped biscuits and to prevent any leakage of CUKICREAM, cut them again with a 4 cm pastry cutter.
FINAL COMPOSITION
Bake at approximately 220°C; a quick baking is recommended to allow the CUKICREAM to perfectly maintain its optimal creaminess and softness.