|Filo pastry Gourmet, baked|
|Filo pastry Gourmet, coated with butter|
|Crème Samba Deluxe KOMPLET||320 g|
|Invert Sugar UNIGLAD||400 g|
|Delipaste Nonna FABBRI||35 g|
Mix all ingredients together until they produce a homogeneous mixture.
|Whipping Cream Excellence 35% ELLE & VIRE||1.000 g|
|Invert Sugar UNIGLAD||300 g|
|Integrattori Con Fibra FABBRI||60 g|
|Delipaste Nonna FABBRI||100 g|
In a cold mixing bowl, mix all ingredients together using the whisk until fluffy.
‘Nest’/Cover with Filo pastry Gourmet
|Filo pastry Gourmet, for the ‘nest’||8 pieces|
|Filo pastry Gourmet, to close||8 pieces|
|Fermente Special Butter BEURALIA||100 g|
In a cooking ring, adjusted to the desired size, create a ‘nest’ using 8 pieces of Filo pastry Gourmet, coated with butter. Then bake and moisten with syrup of 33-35 gradε.
To close, use another 8 pieces of Filo pastry Gourmet, coated with butter and cut out in the same diameter as that of the ‘nest’. Bake and moisten with cold syrup.
Fill the ‘nest’ with Samba cold cream Filling and garnish with Nonna Filling.
Close the ‘nest’ with Filo pastry Gourmet and decorate with some cinnamon and icing sugar.