facebook-tracking-pixelIRCA | New Bacio di Dama

Ingredients

TOP FROLLA g 1400
sugar g 120
unsalted butter g 350
eggs g 225

Preparation

Mix all the ingredients in a planetary mixer with a whisk.

Leave for two hours  in the refrigerator.

Cover a baking pan and fill it with the frangipane cream.

Ingredients

unsalted butter g 250
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 25
fleur de sel g 2
AVOLETTA g 400
eggs g 200
egg yolks g 50
IRCA GENOISE g 200
g 170

Preparation

Mix all the ingredients with leaf for about 5 minutes.

Fill the covered pan with the shortbread pastry with EXTRA ALBICOCCA JAM on the bottom.

Cook at 180 ° C in a deck oven with the closed valve for about 20 minutes.

Once it is cooled, remove  from the mold and cover with a abundant layer of FARCINUT.

Ingredients

unsalted butter g 100
DELINOISETTE g 200
all-purpose flour g 100
salt g 2

Preparation

Mix the flour with DELINOISETTE and the salt then add the cold butter and knead until you have something similar to a shortbread pastry (do not knead too much).

Spread the mixture into bake plates and bake at 160 ° C for 15/20 minutes.

Final composition

Turn the tart out of the mold, place a generous layer of FARCINUT with a pastry bag.

Then add small spheres of  hazelnut streusel on the FARCINUT.

 Slightly dust with BIANCANEVE BC.

Recipe created for you by Antonio Losito

Pastry Chef and Gelato Maker