MINI ORO CIOK ALLA NOCCIOLA VEGANI
Intermediate level
TOP FROLLA |
500g |
EYLEN CREMA/CAKE |
200g |
water |
32g |
salt |
2g |
JOYPASTE VANIGLIA BIANCA |
10g |
RENO X CIOCCOLATO FONDENTE 54,5% |
610g |
JOYPASTE PESTO DI NOCCIOLA ITALIA |
120g |
PRALINE NOISETTE |
200g |
BURRO DI CACAO |
70g |
VEGAN VANILLA SHORTCRUST
Ingredients
500g
EYLEN CREMA/CAKE - IN ALTERNATIVA KASTLE CAKE
200g
water
32g
salt
2g
Preparation
- Impastare tutti gli ingredienti insieme senza lavorarli eccessivamente.
- Porre in frigorifero a riposare per almeno un’ora.
- Laminare in sfogliatrice allo spessore di 3 mm, coppare dei quadrati da circa 4 cm di lato.
- Cuocere a 160°C per circa 18/20 minuti e lasciar raffreddare.
HAZELNUT CREMINO
Ingredients
RENO X CIOCCOLATO FONDENTE 54,5%
610g
200g
70g
Preparation
- Combine all ingredients and pre-crystallise at 25°C.
-Pour into a napolitain mould and leave to crystallise.
Final composition
- Couple with the cold shortcrust pastry by warming them slightly.
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Filippo Falciola
Pastry Chef
Filippo Falciola has been working in the pastry industry for 10 years. He is a teacher for the Advanced Training courses in Pastry Chef and Pastry Chef for Restaurants and Hotels at the CAST Alimenti school.
