"Occhi di Bue" recipe by Stefano Priolo

Stefano Priolo, 𝘉𝘦𝘴𝘵 𝘊𝘳𝘰𝘪𝘴𝘴𝘢𝘯𝘵 𝘌𝘶𝘳𝘰𝘱𝘦 ‘24, presents his recipe for Micropaper Air Pro, the first micro-perforated baiking paper to do the best creations on lab. Discover the recipe to make the Occhi di Bue.

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"OCCHIO DI BUE" - Recipe by Stefano Priolo

Ingredients:

Flour for shortcrust pastry: 1000 g

Butter: 600 g

Icing sugar: 400 g

Vanilla pod: 1 pod

Egg yolk: 160 g

Procedure:

Make the butter and flour sand, then add the icing sugar and vanilla. Finally add the egg yolk and emulsify until a smooth and homogeneous dough is obtained. Then roll out the dough to a thickness of 2 mm, portion into the desired shapes using a mould. Arrange on baking trays with micropaper air pro and bake at 160 °C open valve for approx. 15 minutes.

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