New Bacio di Dama
Difficulty level
Ingredients
| TOP FROLLA | g 1400 |
| sugar | g 120 |
| unsalted butter | g 350 |
| eggs | g 225 |
Preparation
Mix all the ingredients in a planetary mixer with a whisk.
Leave for two hours in the refrigerator.
Cover a baking pan and fill it with the frangipane cream.
Ingredients
| unsalted butter | g 250 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 25 |
| fleur de sel | g 2 |
| AVOLETTA | g 400 |
| eggs | g 200 |
| egg yolks | g 50 |
| IRCA GENOISE | g 200 |
| g 170 |
Preparation
Mix all the ingredients with leaf for about 5 minutes.
Fill the covered pan with the shortbread pastry with EXTRA ALBICOCCA JAM on the bottom.
Cook at 180 ° C in a deck oven with the closed valve for about 20 minutes.
Once it is cooled, remove from the mold and cover with a abundant layer of FARCINUT.
Ingredients
| unsalted butter | g 100 |
| DELINOISETTE | g 200 |
| all-purpose flour | g 100 |
| salt | g 2 |
Preparation
Mix the flour with DELINOISETTE and the salt then add the cold butter and knead until you have something similar to a shortbread pastry (do not knead too much).
Spread the mixture into bake plates and bake at 160 ° C for 15/20 minutes.
Turn the tart out of the mold, place a generous layer of FARCINUT with a pastry bag.
Then add small spheres of hazelnut streusel on the FARCINUT.
Slightly dust with BIANCANEVE BC.
Pastry Chef and Gelato Maker
