TOP FROLLA |
500g |
EYLEN CREMA/CAKE |
200g |
CACAO IN POLVERE |
25g |
water |
40g |
salt |
2g |
CHOCOCREAM PISTACCHIO VEGAN |
qb |
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.
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.
