BLUEBERRY AND HAZELNUT BAR
Difficulty level
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| caster sugar | g 120 |
| eggs | g 200 |
| Cacao 22-24 | g 80 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment.
Roll out the pastry between 2 sheets of baking paper and laminate it to a thickness of 4 mm
and put in the refrigerator to rest. Line the micro-perforated molds.
Ingredients
| HEIDICAKE | g 250 |
| unsalted butter 82% fat | g 75 |
| eggs | g 75 |
Preparation
Mix all the ingredients with the mixer at low speed for approximately 8-10 minutes and spread a layer of approximately ½ cm inside the cocoa shortcrust tartlet.
Preparation
Complete the dessert with Caramelized Hazelnuts, Hazelnut Dobla and Spear Dobla sprinkles.
Cook the tartlet in the oven at 170°C for approximately 12-15 minutes.
Leave to cool well.
Spread a generous layer of Fruit in Blueberry Cream, until you reach two mm from the complete filling of the tartlet.
Complete the dessert with Caramelized Hazelnuts, Hazelnut Dobla and Spear Dobla sprinkles.
Pastry Chef and Gelato Maker
