TOP FROLLA |
unsalted butter |
egg yolk |
VIGOR BAKING |
salt |
FRUTTIDOR LAMPONE |
water |
LILLY NEUTRO |
TOP MERINGUE |
liquid cream |
TOP CREAM |
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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.
