RecipeWe make difference SIB
INGREDIENTS
Ingredients
Recipe
- Gluten Free flour 1;1 375g
- Butter 225g
- Sugar 450g
- Salt 3g
- Baking Powder EP ( Odorless) 12g
- Egg 240g
- Milk 140g
- Mascapone praline paste 100g
- Lemon Zest 10g
- LEMON Juice conc 30g
- Vanila bean 2ea
- Green Pistachio paste 20g
- Cognac 50g
Topping cream
- Butter cream 800g
- Green Pistachio paste 200g
Decoration
- Redcurrant desired
- Blueberry desired
- Blackberry desired
- Raspberry desired
- Strawberry desired
- Pearl sugar desired
HOW TO MAKE
Method
Recipe
- Beat butter, sugar, salt
- Add the sieved gluten free flour, Baking powder
- Add egg, Mascapone praline paste, Pistachio paste, milk
- Add lemon zest, Lemon juice, vanila bean
- Add Cognac
- Place the paper cup into the mould and dividing 55 grams
- Bake 180 degree for 25 min
Topping cream
- Mix well
Decoration
- Topping the fruit + pearl sugar
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