TOP FROLLA |
1kg |
unsalted butter 82% fat |
500g |
sugar |
120g |
egg yolk |
100g |
CHOCOSMART CIOCCOLATO LATTE |
qb |
NOBEL LATTE |
qb |
shortcrust
Ingredients
Preparation
mix all the ingredients together
spread between two sheets of baking paper and cool in the refrigerator
cut some discs and cook on micro-perforated mats at 170 degrees for 10/15 minutes
filling
Ingredients
Preparation
whip in a planetary mixer with paddle attachment until soft, add biscuits and cool
chocolate glaze
Ingredients
qb
Preparation
melt at 45 degrees and dip the already coupled and cooled biscuits
cool
Final composition
pair the biscuits with whipped chocosmart and dip in the nobel caramel
cool
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
