TOP FROLLA |
burro 82% m.g. |
zucchero |
uova intere |
FRUTTIDOR TROPICAL |
acqua |
LILLY NEUTRO |
TOFFEE D'OR CARAMEL |
BLITZ ICE TOP |
cocco rapé |
SHORTCRUST PASTRY
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment until well combined.
Let the dough rest in the fridge for at least 1 hour.
Roll the dough out to 3mm and use it to line some moulds for mignon tartlet bases.
Bake at 180°C for about 12 minutes.
Let cool down.
TROPICAL JELLY
Ingredients
Preparation
Mix all the ingredients with a whisk.
Use the mixture to fill the half-sphere silicone moulds for mignon pastry and freeze.
Final composition
Fill the bottom of the tartlets with TOFFEE D'OR CRAMEL.
Brush the jelly domes with BLITZ.
Place the domes onto the tartlets and sprinkle the top with the grated coconut.
