|TOP FROLLA||g 1.000|
|unsalted butter 82% fat - soft||g 400|
|eggs - room temperature||g 150|
|VIGOR BAKING||g 10|
Combine all the ingredients in a mixer equipped with the paddle attachment at low speed for 3 minutes.
Roll the sable' between two sheets of baking paper at a height of 3-4 mm.
Keep it in the fridge at least for 30 minutes.
Line a cake pan with a layer of sable' breton.
Fill the center of the cake with the apple custard.
Cover with another layer of sable' breton.
Brush with egg and make decorative strips with a fork.
Bake at 180-190°C for about 40 minutes.
Once cold, unmold, sprinkle the edge of the cake with BIANCANEVE PLUS, create a spiral with CHOCOCREAM CARAMEL FLEUR DE SEL in the center of the dessert.
Decorate with FRUTTIDOR MELA and a CHOCOLATE APPLE DOBLA.