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Pastry Chef Davide Malizia



Sultanino apple and blueberry

  • Butter 82% fat g. 300
  • Icing sugar g. 250
  • Inverted sugar g. 30
  • Eggs g. 200
  • Flour 150-180W g. 300
  • Blueberry HG Cesarin g. 180
  • Paste DìFrutta Green Apple Cesarin g. 200
  • Cassis liqueur g. 200

Blueberry Shortbread 

  • Flour 150-180W g. 500
  • Butter 82% fat g. 250
  • Granulated sugar g. 200
  • Eggs g. 80
  • Blueberry HG Cesarin g. 50

Sultanino apple and blueberry

In a planetary mixer with the flat beater, mix the soft butter with the sifted icing sugar and the invert sugar. Add the eggs little by little, the sifted flour, the apple Paste DìFrutta and finally the Blueberry HG previously softened in the cassis liqueur. Bake in the oven at 165 º C for about 16 minutes using silicone mould. Complete the biscuit with the MisterAlberto light jam Apple Annurca and Cinnamon.

Blueberry Shortbread 

In a planetary mixer with the flat beater, mix the cold butter, cut into cubes, with the flour and mix until you reach a sandy texture. Add the granulated sugar and then gradually the eggs. Finally, add the Blueberry HG Cesarin. Leave to cool in the refrigerator, then roll out the dough to 1 mm thick and cut disks slightly larger than the biscuit. Bake at 165°C for about 12 minutes between two micro-perforated mats.

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