TOP FROLLA GLUTEN FREE |
VIGOR BAKING |
amido di mais |
zucchero a velo |
burro 82% m.g. |
tuorli d'uovo |
CUKICREAM GIANDUIA |
SHORTCRUST
Ingredients
1000 g
13g
cornstarch
86g
confectioner's sugar
27g
unsalted butter 82% fat
388g
egg yolks
166g
Preparation
- Mix butter and icing sugar with a puddle.
- Add egg yolks and mix well.
- At the end add the powder previously mixed togheter.
- Roll out the dough to a thickness of 3 mm.
Final composition
- Cut into circles with a diameter of 4 cm.
- Put CUKICREAM GIANDUIA in the centre and cover with an other circle of dough.
- Cut all again using a 3-3.5 cm pastry cutter.
- Cook at almost 210-220°C for 5-6 minutes.
