Instructions:

FRANGIPANE PROCEDURE hazelnut with candied apricots:

Mix the marzipan 70 with the leaf mixer. Add gradually butter, sugar, starch, wet and finally the eggs. Finally add the hazelnut paste and insert the raspberries well drained and cut down. Follow the assembly procedure

BAVARIAN PROCEDURE with hazelnuts:

Hydrate the jelly with cold water by cutting it into small pieces. Whip the cream 70% with the sugar. Melt in the microwave coverage. Mix Base Giulia with the mixer (at room temperature) with the hazelnut paste and the covering white. Mix the whipped cream with the mass previously obtained. Melt the jelly in the microwave. Add the jelly dissolved to a small part of the mass and heat in the microwave mixing well. Combine the two masses by mixing gently. Follow the assembly procedure

ASSEMBLY OF THE SWEET:

Spread 700 g of 4 mm high pastry on a 60x40, put a picture on it. To break down. Pour the hazelnut frangipani by adding the apricots diced and cook at 180 ° C for about 18 minutes. Cool e sprinkle with Cremeuse gianduia Camel. Pour the Bavarian and break down. Marble with Gel Glassa Neutra morbida Camel and Gel Glassa chocolate Camel.