1. Base - 25g
- Mix the Satin Cream Cake 30% Sugar Reduced,
the fl our and Mimetic Incorporation.
- Slowly add
the eggs until you obtain a smooth dough.
- Roll out to
2.5 mm and make rounds of 5 cm diameter.
2. Filling - 5g
- For the fruit cookie: Pipe 5 g of Vivafi l Apricot 30%
Sugar Reduced on the dough and close the cookie
with another round.
- Bake at 170°C for 10 min.
3. Decoration - 7g
- Spray the top of the cookie with a little water and dip
the cookie in the Puravita Decor Multi Seeds.
- For the chocolate dipped cookie: Dip the cookie
into the melted Belcolade Noir Selection 30%
Nutritional Values (per 100g)