TOP FROLLA |
burro 82% m.g. |
uova |
AVOLETTA |
albume |
farina di grano tenero |
amido di mais |
VIGOR BAKING |
JOYPASTE PISTACCHIO GRAN RISERVA |
FRUTTIDOR FRUTTI DI BOSCO |
SINFONIA PISTACCHIO |
latte fresco intero |
panna |
LILLY NEUTRO |
GLUCOSIO |
RENO X BIANCO 28% |
succo di limone |
Mascarpone |
ALMOND SHORTCRUST
Ingredients
Preparation
Mix TOP FROLLA, AVOLETTA and butter in a planetary mixer with the paddle attachment (sandblasting).
Add the eggs and mix without whipping.
Roll out between 2 sheets of baking paper and laminate it to a thickness of 2-3 millimeters and place in the fridge to rest for at least 2 hours.
Print discs for the single portions.
line the single-portion rings, pour the fruttidor and the financier on the bottom
Bake in the oven at 170°C for approximately 15 minutes.
PISTACIO FINANCIER
Ingredients
500g
egg whites
370g
white bread flour
50g
cornstarch
30g
4g
unsalted butter 82% fat
80g
Preparation
Mix the dry elements and add the egg whites and mix by hand.
-Combine the butter and pistachio paste previously melted in the microwave.
pour into the molds lined with shortcrust pastry and berries
cook at 170 degrees for approximately 15 minutes
PISTACIO NAMELAKA
Ingredients
SINFONIA PISTACCHIO
340g
fresh full-fat milk (3,5% fat)
250g
liquid cream
200g
40g
10g
Preparation
heat milk and glucose, mix with neutral lilly
add the chocolate chips and continue mixing
finally add the cold cream and mix
leave to rest in the refrigerator overnight
whip to fill the tartle
MASCARPONE E LEMON NAMELAKA
Ingredients
36g
RENO X BIANCO
270g
lemon juice
186g
20g
liquid cream
150g
Mascarpone cheese
150g
Preparation
heat the juice with glucose and neutral lilly, mix with the chocolate, then add cream and mascarpone.
pour into the mold, knock down
Final composition
cool the tartlet, decorate with the whipped pistachio namelaka, place a heart of mascarpone and lemon namelaka in the center
decorate with Happy Bunny Faces from DOBLA
