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Norcia black truffle puff pastry with Platte margarine

Batter

flour for puff pastry g 2.700
malt powder g 25
red wine g 300
water g 650-700
lemon juice g 50
yolk pasteurized g 100
grated Norcia black truffle g 70
truffle flavour 1/2 cap
salt g 35
white pepper a pinch
Platte margarine g 2.000

When the batter is ready, spread it and put over the margarine. Wrap it and fold in three. After 20 minutes make another fold. Put in the fridge.
Alessandro Forbicini


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