Pastry Chef Tea Mamut

Pastry Chef Robert Hromalić
25. svibnja 2018.
Tea Mamut
19. veljače 2018.

Barba Čičak

Makes 15 pcs

Sponge:

280g flour

4g salt

4g baking soda

2g rosemary

0,6g lavander

150g olive oil

200g sugar

150g eggs

150g milk

Instructions:

1. Chop and mix all dry ingredients (including lavender and rosemary).

2. In a separate bowl mix all wet ingredients and blend them with hand blender and add to dry ingredients.

3. Whisk shortly then pour into 90g molds (silicone or muffin molds).

4. Bake for 20 min on 160C.

Cream:

200g double cream

450g mascarpone cheese

150g honey

Instructions:

1. Blend all ingredients.

2. Put in piping bag with round tip.

3. Sprinkle with flower pollen and chopped pistachios.