Recipes
Products used
Campionario del Gusto®
Frolla montata Saraceno Recipe
Discover all the steps of our recipe for our special Diamantino vegan al riso using high-quality ingredients.
Ingredients
| W140 biscuit flour | 1.200 g |
| Dafne crema-cake | 1.000 g |
| cane sugar | 400 g |
| buckwheat flour | 200g |
| Crema UHT Zeromilk | 100g |
Method
Whip Dafne crema-cake together with the sugar using a planetary mixer fitted with a whisk to a creamy consistency.
Slowly add the Crema UHT Zeromilk until the mixture is uniform.
Add the flours, taking care not to deflate the whipped mixture.
Pipe onto a baking tray using a toothed nozzle, creating shapes as desired.
Bake at 200°C for about 12/13 minutes in a fan oven.
Slowly add the Crema UHT Zeromilk until the mixture is uniform.
Add the flours, taking care not to deflate the whipped mixture.
Pipe onto a baking tray using a toothed nozzle, creating shapes as desired.
Bake at 200°C for about 12/13 minutes in a fan oven.
Gabriele's tip
A TASTY IDEA
Glaze with Olcoat Fondente, melt Olcoat Fondente and dip the biscuit halfway in, or use a small piping bag to create stripes.
Glaze with Olcoat Fondente, melt Olcoat Fondente and dip the biscuit halfway in, or use a small piping bag to create stripes.
