Pronto Flamenco GF 1 kg
Eggs 640 gr
Water 100 gr
Whip all the ingredients in the planetary mixer for 1 minute, roll out a layer of dough 4-5 mm thick on sheets of baking paper with the help of a raplette. Bake at 220°C for 5-6 minutes.
Forest Berries Zuppi 50 gr
Mix the Zuppi with the water and pour it on the sponge cake with a silicone brush or with the special dispenser bottle with the pierced cap.
Apple Pie Arabeschi® 100 gr
Use it as is.
Pronto Semifreddo 400 gr
Milk 500 gr
Cream 500 gr
Gianduia Traditional Paste 140 gr
Whip all ingredients in planetary mixer until you get a well whipped compound.
Pronto Semifreddo 350 gr
Cream 1 L
Gianduia Traditional Paste 190 gr
Whip all ingredients in planetary mixer until you get a well whipped and tightly compacted compound.
Once the biscuit is ready, spread a layer of Apple Pie Arabeschi® and a layer of Gianduia cream, roll gently to form a log, leave in blast chiller for 20/30 minutes. Cut the log into the desired mould and glaze with the cream. Decorate as desired.