TOP FROLLA |
1.000 g |
unsalted butter 82% fat |
350g |
sugar |
120g |
eggs |
150g |
LILLY YOGURT |
200 g |
water |
700g |
liquid cream 35% fat |
1.400g |
LILLY NEUTRO |
200g |
FRUTTIDOR FRAGOLA |
700g |
- Short-pastry recipe:
Ingredients
Preparation
Mix all the ingredients in a planetary mixer and let rest the obtained dough in the fridge. Realize a tart using a steel ring and bake it at 180°C for 15 minutes.
- Short-pastry recipe:
Ingredients
Preparation
Mix all the ingredients in a planetary mixer and let rest the obtained dough in the fridge. Realize a tart using a steel ring and bake it at 180°C for 15 minutes.
- Short-pastry recipe:
Ingredients
Preparation
Mix all the ingredients in a planetary mixer and let rest the obtained dough in the fridge. Realize a tart using a steel ring and bake it at 180°C for 15 minutes.
