VEGAN ORANGE AND HAZELNUT DIAMANTINI
Basic level
TOP FROLLA |
500g |
EYLEN CREMA/CAKE |
250g |
FARINA DI NOCCIOLE |
38g |
water |
40g |
salt |
2g |
Pasta Frutta Oro orange - Cesarin |
20g |
VEGAN ORANGE AND HAZELNUT DIAMANTINI
Ingredients
500g
250g
water
40g
salt
2g
Pasta Frutta Oro orange - Cesarin
20g
Preparation
- Mix all the ingredients together without handling them too much.
- Place in fridge and let rest for at least one hour, cut and shape into a diamond shape.
- Brush lightly with water and roll in brown sugar.
- Allow to set in fridge for a few minutes, then cut to the desired thickness and place in the pan.
- Bake at 175°C for about 18/20 minutes with the valve open.
Filippo Falciola
Pastry Chef
Filippo Falciola has been working in the pastry industry for 10 years. He is a teacher for the Advanced Training courses in Pastry Chef and Pastry Chef for Restaurants and Hotels at the CAST Alimenti school.
