TOP FROLLA |
burro 82% m.g. |
uova intere |
WHIPPED SHORTCRUST PASTRY
Ingredients
Preparation
Beat all the ingredients together in a planetary mixer with a whisk attachment for 5 minutes.
When whipped, transfer the mixture into a pastry bag fitted with a round plain tip and pipe onto a tray lined with parchment paper.
Final composition
Bake at 220°C for about 10 minutes.
IRCA products in the recipe
PASTRY
