TOP FROLLA |
500g |
EYLEN CREMA/CAKE |
200g |
CACAO IN POLVERE |
25g |
water |
40g |
salt |
2g |
CHOCOCREAM PISTACCHIO VEGAN |
VEGAN SHORTCRUST
Ingredients
Preparation
- Mix all the ingredients together, taking care not to overwork the dough.
- Let rest in the refrigerator for at least one hour.
- Roll out with a sheeter to a thickness of 3 mm and cut out discs of the desired size.
- Bake at 160°C for about 18-20 minutes and let cool completely.
VEGAN FILLING
Ingredients
Preparation
- Sandwich two shortcrust discs with CHOCOCREAM PISTACHIO VEGAN filling.
Final composition
Decorate with pistachios and package.
