Complete powder mix for an instant and cold preparation of fried finished products.
• Designed to reduce oil’s absorption in cooking
• Grants a quick and simple preparation
• A precious ally of the Carnival period
HOW TO USE
FRIED PUFF PASTRIES
- FRILLO 1000 g
- Eggs 700 g
- Water at 40°C 700 g
Add first the mix and then the liquids and the eggs to the mixer.
Mix for 2 minutes (with beater) at low speed and 4 minutes at high speed.
Rest for 10 minutes.
Place on baking paper.
Fry at 175°C until golden brown.
Fill with cream and sprinkle with icing sugar.
Bignè, Tortelli, Gocce, Zeppole fritte.