BIGNELLO 1 kg - melted butter 200 g - water (40°/50° C) 1 kg

Pour the weighed water into the planetary mixer bowl, add all the product to be worked together with the butter and absorb the water at minimum speed, using the leaf, for about 1 minute
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Switch to medium speed for 4/5 minutes until a creamy product is obtained. Form with a piping bag and cook at 210°C in a static oven for about 15 minutes. Lower the temperature to 180°C for another 15 minutes. Do not open the oven during cooking.