GRANSFOGLIA |
acqua |
burro piatto |
CREMA SNACK |
panna |
latte intero |
spezie |
mango |
uova |
Frutta fresca mista a cubetti |
PUFF PASTRY
Ingredients
Preparation
Mix GRANSFOGLIA and water until the dough is not very smooth.
Leave to rest in the refrigerator for 2-3 hours, well covered, then start with the folds using the flat butter.
Proceed with 2 folds in 4, and leave to rest, well covered in the refrigerator, until the dough is relaxed.
Repeat 2 folds in 4 and leave to rest again, well covered in the refrigerator, until the dough is sufficiently relaxed for the final rolling out.
Roll out the puff pastry to 2mm thick and put it in the refrigerator before cutting rectangles to cook in the appropriate pressure mold
cook at 180 degrees for about 15 minutes
FILLING
Ingredients
CREMA SNACK
200g
liquid cream
400g
full-fat milk (3,5% fat)
400g
spices
eggs
Preparation
whip the first 4 ingredients together, and fill with avocado, mango, scrambled eggs and salmon
IRCA products in the recipe
PASTRY
