IRCA GENOISE GLUTEN FREE |
1.000g |
eggs |
1.450g |
honey |
120g |
TOP FROLLA GLUTEN FREE |
1.000g |
unsalted butter 82% fat |
300g |
SINFONIA CIOCCOLATO BIANCO |
700g |
BURRO DI CACAO |
60g |
|
|
940g |
corn flakes |
120g |
water |
850g |
liquid cream 35% fat |
100g |
KARINA |
200g |
FRUTTIDOR PERA |
400g |
LILLY NEUTRO |
80g |
TOP MERINGUE |
400g |
- Gluten free biscuit rollè recipe:
Ingredients
Preparation
Whisk all the ingredients together in a planetary mixer for 8-10 minutes on high speed. Evenly pour out the mixture onto sheets of baking parchment to a depth of half a centimetre and bake briefly at 220-230°C with the valve closed. Remove from the oven and leave to cool for a few minutes before covering with sheets of plastic to prevent it from drying out. Place in the refrigerator until needed.
- Gluten free biscuit rollè recipe:
Ingredients
Preparation
Whisk all the ingredients together in a planetary mixer for 8-10 minutes on high speed. Evenly pour out the mixture onto sheets of baking parchment to a depth of half a centimetre and bake briefly at 220-230°C with the valve closed. Remove from the oven and leave to cool for a few minutes before covering with sheets of plastic to prevent it from drying out. Place in the refrigerator until needed.
- Gluten free biscuit rollè recipe:
Ingredients
Preparation
Whisk all the ingredients together in a planetary mixer for 8-10 minutes on high speed. Evenly pour out the mixture onto sheets of baking parchment to a depth of half a centimetre and bake briefly at 220-230°C with the valve closed. Remove from the oven and leave to cool for a few minutes before covering with sheets of plastic to prevent it from drying out. Place in the refrigerator until needed.
- Gluten free biscuit rollè recipe:
Ingredients
Preparation
Whisk all the ingredients together in a planetary mixer for 8-10 minutes on high speed. Evenly pour out the mixture onto sheets of baking parchment to a depth of half a centimetre and bake briefly at 220-230°C with the valve closed. Remove from the oven and leave to cool for a few minutes before covering with sheets of plastic to prevent it from drying out. Place in the refrigerator until needed.
- Gluten free biscuit rollè recipe:
Ingredients
Preparation
Whisk all the ingredients together in a planetary mixer for 8-10 minutes on high speed. Evenly pour out the mixture onto sheets of baking parchment to a depth of half a centimetre and bake briefly at 220-230°C with the valve closed. Remove from the oven and leave to cool for a few minutes before covering with sheets of plastic to prevent it from drying out. Place in the refrigerator until needed.
