TOP FROLLA |
500g |
unsalted butter 82% fat |
175g |
eggs |
50g |
almond flour |
50g |
milk 3.5% fat |
100g |
JOYPASTE VANIGLIA BIANCA |
5g |
LILLY NEUTRO |
15g |
SINFONIA CIOCCOLATO BIANCO |
170g |
liquid cream 35% fat |
200g |
FRUTTIDOR FRAGOLA |
qb |
ALMOND SHORTCRUST
Ingredients
Preparation
Mix the TOP FROLLA with butter, add one by one the eggs and then the sifted flour.
Mix well to obtain a homogeneous consistency. Let cool.
Laminate the dough to 2mm and let it rest a few hours in the fridge.
With the dough cup cut out the necessary size.
Cook at 165 ºC for 8 min.
With the scraps realize a cruble.
Cook at 165 ºC for 8 min.
WHITE CHOCOLATE CANTILLY
Ingredients
milk 3.5% fat
100g
15g
SINFONIA CIOCCOLATO BIANCO
170g
liquid cream 35% fat
200g
Preparation
Heat milk with JOYPASTE at 85ºC.
Add the LILLY and emulsify.
Add chocolate and emulsify.
Always emulsifying add the cold liquid cream.
Allow to crystallize in the refrigerator about 8 hours.
Final composition
Whip the chantilly in a planetary mixer at medium speed to obtain a foamy consistency.
Place a light layer of chantilly inside the RED HEART COUPOLE DOBLA.
Insert the shortcrust pastry, a small amount of chantilly and the FRUTTIDOR.
Repeat the procedure.
Place the RED HEART COUPOLE DOBLA on the shortbread.
