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Norcia black truffle gastronomic puff pastry

Dough

vegetable margarine g 2.500
grated Norcia black truffle g 60
truffle flavour 1/2 cap
flour for puff pastry g 800
malt powder g 20

Knead and mix carefully, then make a rectangular dough and flatten it, cover and let it rest. Make the batter.

Batter

flour for puff pastry g 1.850
malt powder g 20
water g 450
Marino red wine g 300
pasteurised yolk g 100
grated Norcia black truffle g 70
truffle flavour 1/2 cap
salt g 20
white pepper a pinch
lemon juice g 50

This puff pastry can be used after two hours or let in the fridge covered.

Alessandro Forbicini


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