IRCA | INTO THE WOODS

Ingredients

TOP FROLLA g 1000 
unsalted butter 82% fat g 350
sugar g 120
eggs g 150

Preparation

Knead all the ingredients in a planetary mixer with the paddle attachment until well combined.

Let the dough rest in the fridge for at least 1 hour.

Roll the dough out to 3mm and use it to line some moulds for mignon tartlet bases.

Bake at 180°C for about 12 minutes.

Let cool down.

Ingredients

water g 100 
FRUTTIDOR LAMPONE g 400
LILLY NEUTRO g 100

Preparation

Dissolve LILLY NEUTRO into water, then combine to FRUTTIDOR.

Transfer the filling in a pastry bag and keep at room temperature.

Ingredients

water g 400 
liquid cream 35% fat g 200
TOP CREAM g 200
PASTA NOCCIOLA STABILIZZATA g 60

Preparation

Whip the first three ingredients in a planetary mixer with the whisk attachment for 3 minutes.

Add the flavouring paste and whip for another minute.

Transfer into a pastry bag fitted with a star piping tube.

Ingredients

GOCCE DI MERINGA qb
Final composition

Fill the tartlets with the raspberry filling and refrigerate for 20 minutes.

Decorate the top with the hazelnut cream and three meringue drops.

Recipe created for you by Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier