IRCA

Ingredients

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

Preparation

Combine all the ingredients in a planetary mixer equipped with paddle attachment at medium speed for 2-3 minutes. Put the mixture into a 30x40 cm moulds, on ovenproof paper. Bake at 180-190°C (traditional oven) or at 170-180°C (ventilated oven) for 20 minutes. Cut into 9x5 cm pieces.

Ingredients

BISCUIMIX g 500
water g 250-300
eggs g 300

Ingredients

water g 500
caster sugar g 350
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15

Ingredients

SOVRANA g 90-100
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15-20
milk 3.5% fat g 800
liquid cream 35% fat g 200
caster sugar g 350
egg yolks g 200

Ingredients

CONFETTURA EXTRA LAMPONI qb
raspberries qb
Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker

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