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Girella

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Ingredients

IRCA GENOISE GLUTEN FREE g 1.000
eggs g 1.300
ZUCCHERO INVERTITO g 120

Preparation

Beat all the ingredients together in a planetary mixer for 8-10 minutes at a high speed. Roll out the dough evenly on sheets of baking paper to a thickness of half a centimetre and then cook for a short time at 220-230°C with the valve closed. Take out of the oven and leave to cool for a few minutes. Then cover with plastic sheets to prevent drying out and place in the refrigerator until use.

Ingredients

full-fat milk (3,5% fat) g 230 
low-fat yogurt g 120
liquid cream 35% fat g 100
GLUCOSIO g 8
LILLY NEUTRO g 40
SINFONIA CIOCCOLATO BIANCO 33% g 335
grated lemon zest g 5
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 20

Preparation

Beat all the ingredients together in a planetary mixer for 8-10 minutes at a high speed. Roll out the dough evenly on sheets of baking paper to a thickness of half a centimetre and then cook for a short time at 220-230°C with the valve closed. Take out of the oven and leave to cool for a few minutes. Then cover with plastic sheets to prevent drying out and place in the refrigerator until use.

Ingredients

TOP FROLLA GLUTEN FREE g 1.000 
unsalted butter 82% fat g 300
eggs g 150

Preparation

Beat all the ingredients together in a planetary mixer for 8-10 minutes at a high speed. Roll out the dough evenly on sheets of baking paper to a thickness of half a centimetre and then cook for a short time at 220-230°C with the valve closed. Take out of the oven and leave to cool for a few minutes. Then cover with plastic sheets to prevent drying out and place in the refrigerator until use.

Ingredients

SINFONIA CIOCCOLATO BIANCO 33% g 700 
BURRO DI CACAO g 60
g 140
g 120
g q.b.

Preparation

Beat all the ingredients together in a planetary mixer for 8-10 minutes at a high speed. Roll out the dough evenly on sheets of baking paper to a thickness of half a centimetre and then cook for a short time at 220-230°C with the valve closed. Take out of the oven and leave to cool for a few minutes. Then cover with plastic sheets to prevent drying out and place in the refrigerator until use.

Ingredients

egg whites g 215 
caster sugar g 215
passion fruit purée g 150
mango purée g 100
g 10
SOVRANA g 15
unsalted butter 82% fat g 50

Preparation

Beat all the ingredients together in a planetary mixer for 8-10 minutes at a high speed. Roll out the dough evenly on sheets of baking paper to a thickness of half a centimetre and then cook for a short time at 220-230°C with the valve closed. Take out of the oven and leave to cool for a few minutes. Then cover with plastic sheets to prevent drying out and place in the refrigerator until use.

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