Preparation
Mix all ingredients to a butter dough.
Put the dough in the refrigerator overnight.
Roll out the dough to a thickness of 7 mm.
Cut the bottoms with a ring of 16 cm diameter in which the dough will be baked.
Pipe on top of this dough a filling of Frangipane
(175 g dough compared to 120 g of filling).
Baking temperature:
Deck oven 200°C.
Rotation oven 180°C.
Baking time 25 minutes (The bottom needs to be baked gold brown).
After cooling pipe on top of this baked base filling 2.
Mix all the ingredients for 4 minutes with a whisk into a smooth rich custard.
Decorate with fresh fruit.
Mix the Paletta Neutral with water.
Heat at least till 80°C and glaze the product.
Yield 12 pieces
Recipe
1.000 g
|
|
flour |
600 g
|
|
sugar |
400 g
|
|
Cookiemix LS |
900 g
|
|
butter |
150 g
|
|
water |
100 g
|
|
lemon zest |
Filling
Filling 2
1.200 g
|
|
Rap (10734) |
300 g
|
|
butter |
3.000 g
|
|
water |
Decoration
2.000 g
|
|
fruit |
500 g
|
|
Paletta Neutral |
250 g
|
|
water |