TOP FROLLA SALATA |
1250g |
unsalted butter 82% fat |
800g |
FARINA DI NOCCIOLE |
750g |
eggs |
130g |
salt |
|
|
|
|
CREMA SNACK |
250g |
fresh full-fat milk (3,5% fat) |
500g |
liquid cream 35% fat |
500g |
milled rosemary |
100g |
salty COOKIE
Ingredients
Preparation
- Mix all the ingredients in a planetary mixer.
- Form balls for the upper part, while for the lower part roll out the dough and cut it.
- Bake at 180°C for 10 min.
ROSEMARY CREAM
Ingredients
CREMA SNACK
250g
fresh full-fat milk (3,5% fat)
500g
liquid cream 35% fat
500g
milled rosemary
100g
salt
qb
qb
Preparation
-Mix the milk with the rosemary.
-Combine all the ingredients in a planetary mixer and mix with a leaf.
Final composition
-Fill the biscuit with cream.
IRCA products in the recipe
PASTRY
