TOP FROLLA GLUTEN FREE |
1400g |
unsalted butter 82% fat |
375g |
eggs |
225g |
almond flour |
150g |
confectioner's sugar |
150g |
ALMOND SHORTCRUST
Ingredients
1400g
unsalted butter 82% fat
375g
eggs
225g
almond flour
150g
confectioner's sugar
150g
Preparation
Mix TOP FROLLA, sugar, almond flour and butter in the planetary mixer with the paddle to obtain a sandy structure.
Add the eggs and keep mixing without inglobing air.
Laminate the shortcrust between two baking papers at 2/3 mm tick and put to rest in the refrigerator for a couple of hours.
Line the shortcrust into the micro-perforated molds.
Bake at 170-180°C for for 5 minutes, then lower the temperature to 160/170°C for 10-13 minutes with open valve.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
PASTRY
