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Maestro Denis Dianin, Accademico AMPI Maestro Denis Dianin, Accademico AMPI
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VANILLA SABLE’

INGREDIENTS

•    300 g butter
•    160 g powdered sugar
•    481 g Dallagiovanna Special Type 00 Shortbread Flour
•    27 g eggs
•    1 g salt
•    2 pieces of bourbon vanilla bean

PROCEDURE

Mix the butter and flour, then add the sugar, eggs and salt.

CHOCOLATE SABLE’

INGREDIENTS

•    310 g butter
•    173 g powdered sugar
•    404 g Dallagiovanna Shortbread Flour 130  
•    29 g eggs
•    2 g salt
•    46 g cocoa

PROCEDURE

Sift the cocoa and flour, then mix the butter, flour and cocoa together.
Add the sugar, eggs and salt.

ASSEMBLY

Pass the dough through the pasta machine to create 5 mm pieces.
Make a 60x40 cm rectangle, or of any desired size.
Brush with egg whites and make four layers overlapping with the two pieces.
Cut slices of 3 cm on the long side and then cut the resulting strip in pieces of 1 cm.
Bake at 165° C for 20 minutes with the valve open.

 

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