Canistrelli savoury hearts with black garlic and truffle oil
Ingredients
250 g flour
90 g olive oil
20 g truffle oil
25 cl white wine
50 g sugar
0.5 sachet baking powder
1 pinch black pepper
1 pinch salt
1 black garlic puree
Instructions
STEP 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
STEP 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
Canistrelli savoury hearts with black garlic and truffle oil
Ingredients
250 g flour
90 g olive oil
20 g truffle oil
25 cl white wine
50 g sugar
0.5 sachet baking powder
1 pinch black pepper
1 pinch salt
1 black garlic puree
Instructions
STEP 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
STEP 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