PERSIGOLD |
1000g |
confectioner's sugar |
500g |
LEVOSUCROL |
100g |
egg whites |
150g |
BLITZ |
qb |
PETITS FOURS RECIPE
Ingredients
Preparation
Mix the ingredients in a planetary mixer with the paddle attachment for a few minutes, until well combined.
Final composition
Line a baking tray with parchment paper. Trasfer the mixture into a pastry bag fitted with a ruffle tip and pipe some curls with the shape you prefer onto the prepared tray.
Bake in a deck oven at 220-230°C for 5-8 minutes.
When the biscuits are still warm, brush them with the mixture of BLITZ and water.
