TOP FROLLA GLUTEN FREE |
1.000 g |
unsalted butter 82% fat |
300g |
eggs |
300g |
TOP CAKE GLUTEN FREE |
600g |
egg yolks |
150g |
concentrated butter |
300 g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
40g |
grated lemon zest |
10g |
SINFONIA CIOCCOLATO LATTE 38% |
250 g |
JOYPASTE PISTACCHIO PURA |
100g |
PRALINE AMANDE NOISETTE |
100g |
|
|
75g |
full-fat milk (3,5% fat) |
230 g |
low-fat yogurt |
120g |
liquid cream 35% fat |
100g |
GLUCOSIO |
8g |
SINFONIA CIOCCOLATO BIANCO |
335g |
- Gluten free shortcrust pastry:
Ingredients
Preparation
Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.
- Gluten free shortcrust pastry:
Ingredients
600g
eggs
150g
egg yolks
150g
concentrated butter
300 g
grated lemon zest
5-10g
Preparation
Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.
- Gluten free shortcrust pastry:
Ingredients
Preparation
Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.
- Gluten free shortcrust pastry:
Ingredients
full-fat milk (3,5% fat)
230 g
low-fat yogurt
120g
liquid cream 35% fat - (35% m.g.)
100g
8g
40g
SINFONIA CIOCCOLATO BIANCO
335g
grated lemon zest
5g
Preparation
Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.
