TOP FROLLA |
1.000g |
unsalted butter 82% fat |
500g |
sugar |
100g |
egg yolks |
150-200g |
CACAO IN POLVERE |
70-80g |
FARINA DI NOCCIOLE |
80g |
FRUTTIDOR PERA |
qb |
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% |
600-650g |
liquid cream 35% fat |
300g |
MIRAGEL |
qb |
HAPPYKAO |
qb |
cinnamon powder |
qb |
COCOA and HAZELNUTS SHORT PASTRY RECIPE:
Ingredients
1.000g
unsalted butter 82% fat
500g
sugar
100g
egg yolks
150-200g
70-80g
Preparation
HAZELNUT FLOUR
COCOA and HAZELNUTS SHORT PASTRY RECIPE:
Ingredients
Preparation
HAZELNUT FLOUR
