TOP FROLLA |
colorante |
burro 82% m.g. |
uova |
panna 35% m.g. |
MINUETTO LATTE SANTO DOMINGO 38% |
spezie |
PROFUMI D'ITALIA CESARIN |
RED SHORTCRUST
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with paddle until a well-blended mixture is obtained.
Refrigerate for at least an hour.
Strech out to 3mm and cut into 6cm diameter discs.
Bake at 160°C for 12-15 min.
WHIPPED GANACHE
Ingredients
liquid cream 35% fat
85g
MINUETTO LATTE SANTO DOMINGO 38%
115g
spices
8g
liquid cream 35% fat
200g
Preparation
Emulsify hot cream, spices and chocolate.
Still emulsifying, add the cold cream and place in the refrigerator for 3 hours.
Whip until fluffy.
Final composition
Make a ganache ring on the cookie.
Fill the cavity with CESARIN PROFUMI D'ITALIA and close the biscuit.
Decorate with LACE ROUND DARK DOBLA.
IRCA products in the recipe
PASTRY
