TOP FROLLA SALATA |
eggs |
unsalted butter 82% fat |
CREMA SNACK |
fresh full-fat milk (3,5% fat) |
liquid cream |
Crescenza soft cheese |
mint leaves |
SALTY SHORTCRUST
Ingredients
TOP FROLLA SALATA
1kg
eggs
100g
unsalted butter 82% fat
400g
Preparation
mischiere tutti gli igredienti in planetaria, una volta ottenuto un composto omogeneo, stendere a 3mm tra due fogli di carta forno e lasciare riposare in frigorifero
coppare dei dischetti di diametro 4 cm e cuocere a 170 gradi per 10/15 minuti
raffreddare
GORGONZOLA CREMA SNACK
Ingredients
CREMA SNACK
200
fresh full-fat milk (3,5% fat)
400g
liquid cream
400
Crescenza soft cheese
200g
mint leaves
Preparation
Whip the first 3 ingredients for a few minutes, add gorgonzola and chives
Final composition
inside cylindrical silicone molds with a diameter of 4cm, place a shortcrust pastry disk, dress the cream, close with another shortcrust pastry disk.
to break down
unmold and decorate with a walnut