Country preference? Choose the preferred country to view local content and get a better experience.

  1. Back to homepage
  2. Recipes
  3. Canistrelli savoury hearts with black garlic and truffle oil

Canistrelli savoury hearts with black garlic and truffle oil

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum

Ingredients

Servings:
Makes:

250 g flour
90 g olive oil
20 g truffle oil
25 cl white wine
50 g sugar
0.5 sachet baking powder
1 pinch black pepper
1 pinch salt
1  black garlic puree


Instructions

STEP 1/2

Mix all the weighed ingredients apart from the black garlic in the bowl of the titanium Chef baker using the K Beater

Divide the dough into 2

Roll out one part between 2 sheets of parchment paper and reserve in the freezer for 20 minutes. 

Mix the black garlic in the other part of the dough, spread it evenly between 2 sheets of parchment paper and set aside in the freezer for 20 minute

STEP 2/2

Using heart cookie cutters of 2 different sizes, cut out 10 small hearts and 10 large hearts, playing with the contrasts between the 2 colours of white or black dough

Using a point (skewer tip) make a hole in the top of the heart before cooking to be able to slip a ribbon through it and hang a note or hang it on the tree

Bake at 170° convection for 15 minutes

Serve

  1. Back to homepage
  2. Recipes
  3. Canistrelli savoury hearts with black garlic and truffle oil

Canistrelli savoury hearts with black garlic and truffle oil

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum
Servings:
Makes:

Ingredients


250 g flour
90 g olive oil
20 g truffle oil
25 cl white wine
50 g sugar
0.5 sachet baking powder
1 pinch black pepper
1 pinch salt
1  black garlic puree

Instructions

STEP 1/2

Mix all the weighed ingredients apart from the black garlic in the bowl of the titanium Chef baker using the K Beater

Divide the dough into 2

Roll out one part between 2 sheets of parchment paper and reserve in the freezer for 20 minutes. 

Mix the black garlic in the other part of the dough, spread it evenly between 2 sheets of parchment paper and set aside in the freezer for 20 minute

STEP 2/2

Using heart cookie cutters of 2 different sizes, cut out 10 small hearts and 10 large hearts, playing with the contrasts between the 2 colours of white or black dough

Using a point (skewer tip) make a hole in the top of the heart before cooking to be able to slip a ribbon through it and hang a note or hang it on the tree

Bake at 170° convection for 15 minutes

Serve

Notes