TOP FROLLA |
burro 82% m.g. |
zucchero |
uova intere |
SHORTCRUST PASTRY
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment, until the dough is well combined.
Refrigerate for at least 1 hour.
Final composition
Use the dough sheeter to roll the shortcrust pastry out into flat layers of the desidered thickness and lined the moulds for tartlets and tarts.
Bake at 220°C.
IRCA products in the recipe
PASTRY
