Yog-in-cream
Basic level
TOP FROLLA |
1.000g |
unsalted butter 82% fat |
350g |
caster sugar |
120g |
eggs |
150g |
YOG'IN |
1.000g |
water |
500g |
seed oil |
400g |
CONFETTURA EXTRA LAMPONI |
|
FARCITURA DI FRUTTA - LAMPONI |
|
CREMIRCA FRUTTI DI BOSCO E YOGURT |
|
MIRAGEL |
|
BIANCANEVE PLUS |
- Short-pastry recipe:
Ingredients
Preparation
Mix all the ingredients together in a planetary mixer using a paddle until they are well and evenly mixed. Place in the refrigerator for at least an hour. Next roll out with a pastry sheeter to a thickness of about 3 mm. Line the moulds (20 cm diameter) with shortcrust pastry, and keep the edge 3 cm deep. Fill with a thin layer of FILLING or RASPBERRY EXTRA JAM (100-120 g).
- Short-pastry recipe:
Ingredients
Preparation
Mix all the ingredients together in a planetary mixer using a paddle until they are well and evenly mixed. Place in the refrigerator for at least an hour. Next roll out with a pastry sheeter to a thickness of about 3 mm. Line the moulds (20 cm diameter) with shortcrust pastry, and keep the edge 3 cm deep. Fill with a thin layer of FILLING or RASPBERRY EXTRA JAM (100-120 g).
