IRCA | RUNAWAY STRAWBERRIES

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat g 500
caster sugar g 120
eggs g 100

Preparation

Knead together all the ingredients in a planetary mixer with the paddle, the dough should be mixed well.

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

Cover a micro-perforated stainless steel ring mold (18 cm diameter; 2,5 cm high).

Ingredients

GRANSFOGLIA g 1.000
water g 300
liquid cream 35% fat g 150
MARBUR CROISSANT 20% - for lamination g 680

Preparation

Knead GRANSFOGLIA with water and cream for 5 minutes, the dough should look rough.

Put in the fridge for 2-3 hours, then knead gently and form into a smooth rectangle 1 cm high.

 Put on one half of the dough MARBUR CROISSANT, flattened to 1 cm, cover it with the other half of the dough and seal the edges well.

Make a 3-layer fold, then roll out again and make a 4-layer fold.

Cover the dough with a plastic sheet to avoid drying and let it rest in the fridge for 1 hour at least.

Repeat both folds (3-layers fold, then 4-layers fold), then cover the dough with a plastic sheet again and allow the dough to rest in the fridge for 3-4 more hours.

Roll out to 4-5 mm, use the appropriate cutter to obtain a grid and lay it onto a tray lined with parchment paper.

Let it rest at room temperature for 1 hour.

Bake at 180°C until golden brown.

Ingredients

SFRULLA g 1000
eggs g 1200

Preparation

Whip all the ingredients in a planetary mixer at maximum speed for 7-8 minutes.

Spread 450gr of whipped mixture over a 60x40 cm tray with parchment paper.

Bake at 210-230°C in a deck oven or at 190-210°C in convection oven for 5-7 minutes.

Let cool down for a few minutes, then cover with plastic sheets to avoid drying and store in the fridge until you have to use it.

Ingredients

FRUTTIDOR FRAGOLA qb
Final composition

Place on the bottom of the shortcrust a layer of sponge cake or biscuit 2 mm high.

Spread an abundant layer of FRUTTIDOR FRAGOLA.

Bake in the oven at 180°C for about 35 minutes.

Let it cool, remove from the ring mould and place it over the puff pastry grill (with a hole in the center)

Decorate with fresh strawberries.

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You can replace butter with margarine.

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