TOP FROLLA GLUTEN FREE |
unsalted butter 82% fat |
eggs |
TOP CAKE GLUTEN FREE |
egg yolks |
concentrated butter |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
grated lemon zest |
SINFONIA CIOCCOLATO LATTE 38% |
JOYPASTE PISTACCHIO PURA |
PRALINE AMANDE NOISETTE |
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full-fat milk (3,5% fat) |
low-fat yogurt |
liquid cream 35% fat |
GLUCOSIO |
SINFONIA CIOCCOLATO BIANCO |
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- 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.
