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Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat g 400
eggs g 120
raw sugar g 100
CACAO IN POLVERE g 35
salt g 2
cinnamon powder g 2-4

Preparation

Mix all the ingredients together except the water, which needs to be added gradually, until the dough is velvety smooth with a soft consistency.

Ingredients

TOFFEE D'OR CARAMEL g 1.000
MINUETTO FONDENTE ECUADOR 70% g 150
SINFONIA CIOCCOLATO LATTE 38% g 150
salt g 3

Preparation

Mix all the ingredients together except the water, which needs to be added gradually, until the dough is velvety smooth with a soft consistency.

Ingredients

PRALIN DELICRISP CARAMEL FLEUR DE SEL g 500
g 1.000

Preparation

Mix all the ingredients together except the water, which needs to be added gradually, until the dough is velvety smooth with a soft consistency.

Ingredients

PASTA DAMA TOP To Taste
Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada
Meet the ambassador

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