COCOA AND SALT DIAMANTINI
Difficulty level
Ingredients
| TOP FROLLA | g 500 |
| EYLEN CREMA/CAKE | g 250 |
| Cacao 22-24 | g 38 |
| water | g 45 |
| salt | g 7 |
Preparation
- Mix all the ingredients together without handling them too much.
- Place in fridge and let rest for at least one hour, cut and shape into a diamond shape.
- Brush lightly with water and roll in brown sugar.
- Allow to set in fridge for a few minutes, then cut to the desired thickness and place in the pan.
- Bake at 175°C for about 18/20 minutes with the valve open.
Pastry Chef
