TOP FROLLA GLUTEN FREE |
burro 82% m.g. |
uova |
TOP CAKE GLUTEN FREE |
tuorli |
burro anidro |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
scorza di limone grattugiata |
SINFONIA CIOCCOLATO LATTE 38% |
JOYPASTE PISTACCHIO PURA |
PRALINE AMANDE NOISETTE |
cornflakes sbriciolati finissimi |
latte intero |
yogurt magro |
panna 35% m.g. |
GLUCOSIO |
Lilly neutro |
SINFONIA CIOCCOLATO BIANCO |
Scorze di limone grattugiate |
- 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.
