TOP FROLLA |
burro 82% m.g. |
uova intere |
DELINOISETTE |
PRALIN DELICRISP BLANC |
FRUTTIDOR FRUTTI DI BOSCO |
CHOCOCREAM PASTICCERA |
SCAGLIETTE CIOCCOLATO PURO LATTE |
HAZELNUT SHORTCRUST PASTRY
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with a paddle attachment.
Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 mm and refrigerate.
Cover the cake moulds single dose with 7 cm diameter.
Bake at 170 °C for 5 minutes then lower to 160°C for another 10-13 minutes with the steam valve open
CRUNCHY WATERPROOF LAYER
Ingredients
Preparation
Heat PRALIN DELICRISP BLANC at 35°C
CREMOUX TOPPER
Ingredients
CHOCOCREAM PASTICCERA
2000g
Preparation
Heat CHOCOCREAM PASTICCERA using a microwave.
Fill the silicon mold SF210 Silikomart with a 0,8-1 cm layer and put it in the blast chiller until it hardens.
Final composition
Brush slightly with PRALIN DELICRISP CLASSIC till the interior part of the shortcrust is fully covered.
Fill the tartles with FRUTTIDOR FRUTTI DI BOSCO.
Unmold the cremoux topper and lay it on the top of the filled tartlet.
Decorate the edges the tartlet with SCAGLIETTA MILK and the top with BUTTERFLY PINK WHITE and SPIRAL DARK by Dobla.
Store at 5°C.
