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 |
qb |
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.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
