SHORT PASTRY - -
TOP FROLLA g 1000
Butter or margarine for short pastry g 400
Whole eggs g 100
Sugar g 100
Combine all the ingredients in a mixer equipped with paddle attachment until they are well amalgamated then put the mixture into a refrigerator for at least an hour. Use a pastry sheet maker to roll out a sheet of about 4mm thickness, use it to line a pie tin, prick the base and place a 1cm layer of CUKICREAM COCOA, GIANDUIJA or HAZELNUT inside. Decorate the surface with stripes of short pastry or HAZELNUT GRANULES. Bake at 190-200°C until the short pastry has a golden finish.