Final composition
Mix all the ingredients in a planetary mixer with a paddle attachment, until the batter is well combined.
Trasfer into a pastry a bag fitted with a round plain tip and pipe small dots onto parchment paper sheets.
Sprinkle with sugar and let them dry in a dry place for one hour.
Bake at 200-210°C for 10-12 minutes.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
