TOP FROLLA |
1.000g |
unsalted butter 82% fat |
350g |
sugar |
370g |
eggs |
150g |
TOP CREAM |
100g |
water |
125g |
milk 3.5% fat |
125g |
TRIM |
25-30g |
fresh ricotta |
1000g |
MIRAGEL |
SHORTCRUST PASTRY
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
CUSTARD
Ingredients
Preparation
Add TOP CREAM to the liquid ingredients and mix vigorously with a whisk.
Let the mixture rest for 3 minutes, then start to mix again for a short time to produce an excellent creamy texture.
RICOTTA CREAM
Ingredients
Preparation
In a planetary mixer with the paddle attachment, mix all the ingredients, together with the custard you made, at low speed, until well-combine and smooth.
Final composition
Roll the dough into layers and use them to line some cake moulds.
Spread a 1.5cm layer of ricotta cream.
Decorate the top as you like most.
Bake at 210-220°C for about 20-25 minutes.
Let cool down completely, cover with MIRAGEL.
