Ingredients:

• Icing Sugar 225 g
• Butter 250 g
• Eggs 75 g
• Salt 4 g
• Baking powder 3 g
• Flour 600 g

Method:

• Mix first icing sugar, egg and butter shortly.
• Add baking powder and flour, mix into a homogeneous dough.
• Give the dough a rest in the fridge.
• Make the dough more flexible by adding a drop of water.
• Pin out the dough at 3 mm and cover a ring.
• Bake at 175°C in a deck oven, use 150°C for a rotation oven.

Ingredients:

• Eggs 300 g
• Water 300 g
• Butter 300 g
• Sugar 250 g
• Pistachio grit 250 g
• Flour 200 g
• Custard powder 125 g
• Baking powder 10 g

Method:

• Soften the margarine or butter on room temperature.
• Mix all the ingredients in 1st or 2nd gear until you get a smooth and homogeneous mass (specific weight: 950 g/l)

Ingredients:

• Recipe Butter 1000 g
• Sugar 800 g
• Custard powder 300 g
• Almond flour 200 g
• Flour 1250 g

Method:

• Mix all the ingredients until you get a nice crumble.
• Let set in the freezer.

Structure:

Coat a croute mold with the croute pastry. Put in the ALDIA STRAWBERRIES. Cover the strawberries completely with the frangipane pastry. Fill up the mold for ¾ and cover it with the almond decoration crumble. Bake it for 40 minutes on 180°C. Decorate it with MONT BLANC, fresh strawberries, Aldia Miroir Neutral and sugar paste flowers.