COCOA AND CHOCOLATE SHORTBREAD GLUTEN FREE
Gluten free shortcrust pastry with cocoa and chocolate
Difficulty level
Gluten free shortcrust pastry with cocoa and chocolate
Ingredients
| TOP FROLLA GLUTEN FREE | g 1000 |
| unsalted butter 82% fat | g 350 |
| eggs | g 250 |
| raw sugar | g 50 |
| CACAO IN POLVERE | g 80 |
| PEPITA FONDENTE 1800 | g 200 |
-Mix all the ingredients in a planetary mixer with the leaf.
- Roll out the pastry between 2 sheets of baking paper and roll it to the desired thickness and place in the refrigerator to rest for at least 2 hours.
- Bake as usual (for shortbread biscuits 6mm thick, bake in a convection oven for 10 minutes at 160 ° C and another 10 minutes at 150 ° C)
Pastry Chef, Chocolatier and Baker
"It's possible to substitute AVOLETTA with DELINOISETTE
"
