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  2. Recettes
  3. Canistrelli savoury hearts with black garlic and truffle oil

Canistrelli savoury hearts with black garlic and truffle oil

Ȑ
Difficulté
Low
ȑ
Durée
0 min
&
Auteur
lorem ipsum

Ingrédients

Personnes :
Réalise :

250 g flour
90 g olive oil
20 g truffle oil
25 cl white wine
50 g sugar
0.5 sachet baking powder
1 Prise black pepper
1 Prise salt
1 Tbsp. black garlic puree


Instructions

ÉTAPE 1/2

Mix all the weighed ingredients apart from the black garlic in the bowl of the titanium Chef baker using the K Beater

Divide the dough into 2

Roll out one part between 2 sheets of parchment paper and reserve in the freezer for 20 minutes. 

Mix the black garlic in the other part of the dough, spread it evenly between 2 sheets of parchment paper and set aside in the freezer for 20 minute

ÉTAPE 2/2

Using heart cookie cutters of 2 different sizes, cut out 10 small hearts and 10 large hearts, playing with the contrasts between the 2 colours of white or black dough

Using a point (skewer tip) make a hole in the top of the heart before cooking to be able to slip a ribbon through it and hang a note or hang it on the tree

Bake at 170° convection for 15 minutes

Serve

  1. Retour à la page d’accueil
  2. Recettes
  3. Canistrelli savoury hearts with black garlic and truffle oil

Canistrelli savoury hearts with black garlic and truffle oil

Ȑ
Difficulté
Low
ȑ
Durée
0 min
&
Auteur
lorem ipsum
Personnes :
Réalise :

Ingrédients


250 g flour
90 g olive oil
20 g truffle oil
25 cl white wine
50 g sugar
0.5 sachet baking powder
1 Prise black pepper
1 Prise salt
1 Tbsp. black garlic puree

Instructions

ÉTAPE 1/2

Mix all the weighed ingredients apart from the black garlic in the bowl of the titanium Chef baker using the K Beater

Divide the dough into 2

Roll out one part between 2 sheets of parchment paper and reserve in the freezer for 20 minutes. 

Mix the black garlic in the other part of the dough, spread it evenly between 2 sheets of parchment paper and set aside in the freezer for 20 minute

ÉTAPE 2/2

Using heart cookie cutters of 2 different sizes, cut out 10 small hearts and 10 large hearts, playing with the contrasts between the 2 colours of white or black dough

Using a point (skewer tip) make a hole in the top of the heart before cooking to be able to slip a ribbon through it and hang a note or hang it on the tree

Bake at 170° convection for 15 minutes

Serve

Remarques