Treasure chest
Single serve made using DOBLA fillable.
Difficulty level
Single serve made using DOBLA fillable.
Ingredients
| TOP FROLLA | g 500 |
| unsalted butter 82% fat | g 175 |
| eggs | g 50 |
| almond flour | g 50 |
Preparation
Mix the TOP FROLLA with butter, add one by one the eggs and then the sifted flour.
Mix well to obtain a homogeneous consistency. Let cool.
Laminate the dough to 2mm and let it rest a few hours in the fridge.
With the dough cup cut out the necessary size.
Cook at 165 ºC for 8 min.
With the scraps realize a cruble.
Cook at 165 ºC for 8 min.
Ingredients
| milk 3.5% fat | g 100 |
| JOYPASTE VANIGLIA BIANCA | g 5 |
| LILLY NEUTRO | g 15 |
| SINFONIA CIOCCOLATO BIANCO | g 170 |
| liquid cream 35% fat | g 200 |
Preparation
Heat milk with JOYPASTE at 85ºC.
Add the LILLY and emulsify.
Add chocolate and emulsify.
Always emulsifying add the cold liquid cream.
Allow to crystallize in the refrigerator about 8 hours.
Ingredients
| FRUTTIDOR FRAGOLA | To Taste |
Whip the chantilly in a planetary mixer at medium speed to obtain a foamy consistency.
Place a light layer of chantilly inside the RED HEART COUPOLE DOBLA.
Insert the shortcrust pastry, a small amount of chantilly and the FRUTTIDOR.
Repeat the procedure.
Place the RED HEART COUPOLE DOBLA on the shortbread.
Chocolatier and Pastry Chef
