Top Frolla |
900g |
Butter 82%m.g. |
350g |
Sugar |
120g |
Eggs |
180g |
Cocoa powder |
80g |
Coconut flour |
100g |
Chococream Cococnut |
qb |
Cocoa and Coconut Short-crust pastry
Ingredients
Preparation
- Mix all the ingredients in a stand mixer fitted with the paddle attachment at medium speed until a smooth, homogeneous dough is obtained.
- Let the shortcrust pastry rest, covered, in the refrigerator for 2 hours.
- Roll the pastry to a 3 mm thickness, shape 8 cm diameter tartlets, and bake at 165°C for 12–15 minutes.
Filling
Ingredients
Preparation
- Fill the tartlets, once cooled, with Chococream Coconut.
Final Composition
- Decorate the tartlet with fresh coconut cut into thin strips
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
