IRCA | SPECULOOS PARFAITS

Ingredients

TOP FROLLA kg 1
softened butter g 400
full-fat milk (3,5% fat) g 50
eggs g 50
salt g 5
cinnamon powder g 20/25
raw sugar g 200

Preparation

Mix all ingredients in planetary with leaf for 5 minutes at low speed.

Let the dough rest well covered for at least 2 hours in the refrigerator.

Create a crumble with the help of a grid or grater, cool and bake inside a 20cm diameter steel ring for 15 min at 170 degrees

Alternatively Roll out the dough with dough sheeter at a height of about 3 mm, print with a ring diameter 20cm  

Preparation

Roll out the product, using a rolling pin or dough sheeter, between two sheets of baking paper at a height of about 3mm.
Refrigerate it for at least 15 minutes and then pair it in 18cm diameter discs and store in the freezer until ready to use.

Ingredients

TENDER MIX g 300
JOYCREAM SPECULOOS g 390
liquid cream l 1

Preparation

Whip in cream planetary and TENDER MIX at medium speed for a few minutes, until you have a semi whipped mixture, add gently with a marisa the JOYCREAM SPECULOOS

alternatively you can blend JOYCREAM SPECULOOS to have a more intense flavor          

Ingredients

JOYFRUIT APPLE PIE qb

Ingredients

JOYCREAM SPECULOOS qb
Recipe created for you by Davide Lista

Pastry Chef