TOP FROLLA |
burro 82% m.g. |
uova intere |
noci Pecan |
zucchero semolato |
farina tipo 00 |
sale fino |
WALNUT SHORTCRUST PASTRY
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment.
Roll out the pastry between 2 sheets of baking paper and laminate it to a thickness of 4 millimeters and place in the fridge to rest.
Line the micro-perforated molds and spread a layer of approximately ½ cm of Farciforno Fico Cesarin.
Cook in a fan oven at 170°C for the first 5 minutes, then lower to 160°C for another 10-13 minutes with the valve open.
WALNUT STREUSEL
Ingredients
unsalted butter 82% fat
500g
Pecan walnuts
500g
caster sugar
500g
type 00 white flour
500g
salt
10g
Preparation
Mix the weak flour with the nut flour, sugar and salt; then add the cold butter and knead until you obtain a pastry-like structure (do not knead too much).
Distribute the mixture onto baking trays and bake in the oven at 160°C for 15-20 minutes.
Final composition
When the streusel is cold, spread it over the surface of the cake.
Decorate with pieces of CARMELIZED PECAN PIECES, TUTTAFRUTTA Fichi Cesarin, drops of Farciforno Fichi, a NUTS Dobla and gold leaf.
IRCA products in the recipe
PASTRY
