TOP FROLLA |
1000 g |
unsalted butter 82% fat |
350g |
sugar |
120g |
eggs |
150g |
water |
500g |
FRUTTIDOR LAMPONE |
400g |
LILLY NEUTRO |
100g |
liquid cream 35% fat |
200g |
TOP CREAM |
200g |
PASTA NOCCIOLA STABILIZZATA |
60g |
GOCCE DI MERINGA |
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.
RASPBERRY FILLING
Ingredients
Preparation
Dissolve LILLY NEUTRO into water, then combine to FRUTTIDOR.
Transfer the filling in a pastry bag and keep at room temperature.
HAZELNUT CREAM
Ingredients
Preparation
Whip the first three ingredients in a planetary mixer with the whisk attachment for 3 minutes.
Add the flavouring paste and whip for another minute.
Transfer into a pastry bag fitted with a star piping tube.
Final composition
Fill the tartlets with the raspberry filling and refrigerate for 20 minutes.
Decorate the top with the hazelnut cream and three meringue drops.
