TOP FROLLA |
1000g |
unsalted butter 82% fat |
350g |
sugar |
120g |
eggs |
150g |
FRUTTIDOR LAMPONE |
500g |
water |
325g |
LILLY NEUTRO |
325g |
MARZICLASS PREMIUM |
qb |
liquid cream 35% fat |
1000g |
JOYPASTE PISTACCHIO 100% |
150g |
MIRROR LAMPONE |
qb |
SHORTCRUST
Ingredients
Preparation
Mix all ingredients in a planetary mixer equipped with paddle at medium speed until a homogeneous mass is obtained.
Let the pastry rest in the refrigerator for a couple of hours.
Roll out the pastry to a thickness of 3mm, make tartellettes of 8 cm in diameter and bake at 165C ° for 12-15min.
RASPBERRY JELLY
Ingredients
Preparation
Combine the ingredients using a wisk.
Preserve inside a piping bag
ALMOND INSERT
Ingredients
MARZICLASS PREMIUM
qb
Preparation
Spread the marzipan to a thickness of 3mm with the help of a sheeter.
Cut into 7cm diameter discs and refrigerate.
PISTACHIO MOUSSE
Ingredients
Preparation
Whip the cream with water and LILLY NEUTRO, until obtained a soft foam, add the JOYPASTE and mix gently.
Fill the half-sphere silicone molds with a diameter of 6cm and freeze.
Final composition
Fill the bottom of the tartlet with a layer of chocolate custard and close the top with a disc of rollé.
Whip the namelaka in a planetary mixer with paddle at medium speed for about 5 min.
Decorate the cake with namelaka tufts.
Fill the choux with the chocolate custard and decorate the surface of the cake.
Decorate with BRONZE CRUMBLE DOBLA.
