|TOP FROLLA||g 1.000|
|unsalted butter 82% fat||g 500|
|caster sugar||g 120|
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).
|liquid cream 35% fat||g 150|
|MARBUR CROISSANT 20% - for lamination||g 680|
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.
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.
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.
You can replace butter with margarine."