Kick pie - Recipe by SICOLY
Discover the recipe by chef Jean-Jacques BORNE with SICOLY frozen fruit purées without added sugars.
Ingredients
- 220 g Flour
- 3 g Salt
- 110 g Cold water
- 350 g Butter Laiterie Les Fayes®
- 130 g Flour
- 100 g Softened butter
- 100 g Caster sugar
- 100 g Eggs
- 100 g Raw hazelnut powder
- 50 g Blanched almond powder
- 75 g Pine nut
- 50 g Limoncello
- 50 g Flour
- 320 g SICOLY® ORGANIC crushed lemon purée
- 1 Scratched vanilla pod
- 210 g Caster sugar
- 28 g Potato starch
- 10 g NH pectin
- 20 g Caster sugar
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