IRCA

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat g 350
eggs g 100-120

Preparation

Whip the ingredients in the planetary mixer with a suitable capacity for 6-7 minutes at high speed until you get a voluminous and compact mixture. Place 1 cm of the cream (obtained by mixing 50% CREMIRCA LEMON and 50% custard cream made with TOP CREAM) on the bottom of the shortbread disks. Put fresh strawberries on half of the total surface and decorate the remaining surface with small meringues. Lightly toast the meringues with a blow torch.

Ingredients

BISCUIMIX g 500
water g 250-300
eggs g 300

Ingredients

LILLY YOGURT g 200
liquid cream 35% fat g 600
water g 500
JOYPASTE PASTRY FRAGOLA g 50

Ingredients

LILLY NEUTRO g 50
strawberry purée g 250
water g 25