TOP FROLLA |
500g |
unsalted butter |
300g |
egg yolk |
150g |
VIGOR BAKING |
5g |
salt |
4g |
FRUTTIDOR LAMPONE |
500g |
water |
875g |
LILLY NEUTRO |
100g |
TOP MERINGUE |
500g |
liquid cream |
100g |
TOP CREAM |
200g |
|
|
800g |
FROLLA BRETONE
Ingredients
Preparation
Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.
GELIFICATO AL LAMPONE
Ingredients
Preparation
Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.
MERINGA ALL’ITALIANA
Ingredients
500g
water
275g
Preparation
Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.
CREMA AL LIMONE
Ingredients
Preparation
Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.
