IRCA

Ingredients

CEREAL'EAT LIEVITATI g 6.000
yeast g 250
water g 2.200
eggs g 1.000
unsalted butter g 1.200

Preparation

Whip in a planetary mixer at high speed for 5 minutes. Add colorant according to the chosen filling and mix delicately. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open).

Ingredients

egg yolk g 450
sugar g 900
unsalted butter g 2.700
BURRO DI CACAO g 220
honey g 220
g 120

Preparation

Whip in a planetary mixer at high speed for 5 minutes. Add colorant according to the chosen filling and mix delicately. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open).

Ingredients

CEREAL'EAT LIEVITATI g 4.000
sugar g 450
salt g 80
g 1.200
g 1.000
BUTTER EMULSION g 4.610

Preparation

Whip in a planetary mixer at high speed for 5 minutes. Add colorant according to the chosen filling and mix delicately. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open).

Ingredients

BRIOBIG g 1.000
DECORGRAIN g 500
g 1.000
g 800
egg whites g 200
g 100
rum 70° g 50

Preparation

Whip in a planetary mixer at high speed for 5 minutes. Add colorant according to the chosen filling and mix delicately. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open).
Recipe created for you by Gennaro Barbato

Pastry Chef and Chocolatier