zucchero |
uova |
farina "debole" |
VIGOR BAKING |
olio di girasole |
burro 82% m.g. |
buccia di limone grattugiata |
CHOCOCREAM PASTICCERA |
JOYPASTE PISTACCHIO PURA |
NOBEL PISTACCHIO |
MADELEINE BATTER
Ingredients
sugar
100g
eggs
130g
all-purpose flour
115g
5g
sunflower seed oil
120g
unsalted butter 82% fat
30g
grated lemon zest
4g
Preparation
Whip sugar with eggs .
Incorporate flour ,VIGOR BAKING and the lemon zest.
Incorporate well the butter and oil.
Keep in the fridge overnight.
Mix well before pouring in the pastry bag.
Pipe into the buttered madeleine mold and bake at 170ºC until golden color.
PISTACHIO CREAM
Ingredients
CHOCOCREAM PASTICCERA
50g
Preparation
Mix together the two products
Final composition
Once the madeleines are cold, fill them in the back with the pistachio cream.
Dipp the back of the madeleine in the NOBEL PISTACCHIO and put them back in the mold.
Place them in the refrigerator for a few minutes.
Remove them and decorate with DAISY DOBLA.
