Ingredients:

• Eggs 100 g
• Water (cold) 50g
• CROUTEXPRESS 1000 g

Method:

• Knead all the ingredients until you get a smooth and homogeneous dough.
• The dough can be processed immediately. Roll out the dough and coat some square molds with it. Bake it on 190°C.

Ingredients:

• BISCAMIX 1000 g
• Eggs 1000 g
• Butter (melted) 250 g

Method:

• Mix the BISCAMIX together with the eggs for about 7 minutes.
• Finish by adding the melted butter.
• Bake it for 6 minutes on 230 °C.

Ingredients:

• Water 1000 g
• RAP’E 400 g
• Butter (soft) 150 g
• Vanilla bean  1
• Ginger bread spices ORENTA 10 g

Method

Mix all the ingredients until you get a smooth and homogeneous mass.

Structure:

Coat a ring mold with the croute pastry (rolled out until 2,5 mm thick) and bake it. Coat it with some DIP NEUTRAL. Put a layer of sponge cake on top. Decorate with ALDIA CRANBERRIES and finish it with some PALETTA APRICOT. Decorate with the custard, whipped cream and ginger bread crumble.