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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

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ingredienti preparazione
  • 500g
    burro

Amalgamare in planetaria.

  • 700g
    farina
  • 700g
    zucchero di canna chiaro
  • 6g
    bicarbonato di sodio

Con

  • 100g
    uova intere

Aggiungere

Stendere 60g di impasto per cookie in ogni stampo circolare da 8 cm.
Aggiungere 5 g di frutta secca a scelta per ogni biscotto e 10g di pistoles di cioccolato a scelta.
Cuocere a 160° per 5 minuti e poi per 1 minuto senza lo stampo.
Rivestire metà biscotto con la copertura di cioccolato fondente Extra-Bitter Guayaquil o bianca Zéphyr Caramel.
Aggiungere le nibs ricoperte: Zéphyr Caramel, Extra-Bitter Guyaquil.

Discover more recipes

TORTA AL RUGOSO

TORTA AL RUGOSO

DESSERT AL RUGOSO E ALBICOCCA

DESSERT AL RUGOSO E ALBICOCCA

Mignon al burro di arachidi, miele e Zéphyr™ Caramel

Mignon al burro di arachidi, miele e Zéphyr™ Caramel

Cannelé alla nocciola, malto e arancio

Cannelé alla nocciola, malto e arancio

Palet des Anges

Palet des Anges

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