IRCA | Pavé with coconut and raspberries

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat g 350
caster sugar g 120
eggs g 150

Preparation

Beat all the ingredients together in a mixer equipped with paddle attachment until they are completely amalgamated. Place in a refrigerator for at least an hour. Line a baking tin with borders with short pastry of 3 mm height, partially bake in oven at 200°C for 5 minutes. After cooling, spread a layer (half centimeter) of raspberry extra jam and place in freezer for at least an hour.

Ingredients

GRANCOCCO g 1.500
water g 750

Preparation

Beat all the ingredients together in a mixer equipped with paddle attachment until they are completely amalgamated. Place in a refrigerator for at least an hour. Line a baking tin with borders with short pastry of 3 mm height, partially bake in oven at 200°C for 5 minutes. After cooling, spread a layer (half centimeter) of raspberry extra jam and place in freezer for at least an hour.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker