facebook-tracking-pixelIRCA | 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.

Ingredients

CONFETTURA EXTRA LAMPONI To Taste
Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker