TOP CAKE GLUTEN FREE |
1000g |
seed oil |
500g |
eggs |
500g |
SINFONIA CARAMEL ORO |
350g |
chopped cocoa bisquits |
qb |
TOFFEE D'OR SALTY CARAMEL |
qb |
MUFFIN
Ingredients
1000g
seed oil
500g
eggs
500g
SINFONIA CARAMEL ORO
350g
chopped cocoa bisquits
qb
Preparation
Mix all the ingredients in a stand mixer with paddle attachment for 5 minutes at medium-low speed.
Fill the molds 2/3 full, sprinkle with the Cocoa GF biscuit crumbs and cook at 180°C for around 25 minutes.
Final composition
When the muffins are very cold, remove a small central part on the surface.
Fill the removed part of the muffin with Toffee d'Or Caramel Salty.
Decorate with Dobla.
Antonio Losito
Pasticciere e Gelatiere
After his studies, Antonio began his career working in renowned patisseries, hotels, and restaurants, such as Iginio Massari’s Patisserie Veneto and the Pierino Penati restaurant, which has a Michelin st
