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Almond Cream pack 1 kg

Almond Cream pack 1 kg

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€23.00
€23.00
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Format of our Almond Cream ideal for use in confectionery.
Our Spreadable Almond Cream contains 30% Sicilian Almonds, peeled and lightly toasted.

The quality of the Almond Cream Sciara is guaranteed by the totally artisan workmanship and the use of only natural ingredients.
With the Almond Cream Sciara you can stuff cakes, sweets and crepes or enrich slices of bread, simple or toasted, to enjoy a delicious moment of pleasure.
Our Almond Cream is a delicious way to benefit from all the properties of Almond: high nutritional value, vitamins A, B, E, minerals such as calcium, iron, potassium, phosphorus and polyunsaturated fatty acids.
Discover also the other available formats of our Almond Cream.


Ingredients (for 4 people):

flour 00 150 g, Almond Cream Sciara 190 g, egg 1 (medium), dark chocolate 100 g, fresh cream 90 g, chocolate chips
. Procedure:
Pour the Almond Cream in a bowl and add the egg: mix well with a fork.
Add the flour and stir until a homogeneous mixture is obtained.
Turn the oven on at 150°C and put the dough in the fridge for 15 minutes.
Now prepare the ganache: in a small pot bring the cream to the boil and pour it hot on the chocolate in a bowl stirring with a whisk to obtain a cream.
Cover the ganache with a sheet of contact film and let it cool, then put it in the fridge for 15-20 minutes.
Take the almond paste again and form balls the size of a walnut.
Use your thumb to make a hollow in the middle and put them in the oven.
Cook for 13-15 minutes, take out of the oven and let it cool completely.
Whip the ganache into a cream and fill the hollow of the almonds.
Decorate with chocolate chips.

Ingredients: Almond (30%), sugar, non-hydrogenated vegetable oils and fats, skimmed milk powder, whey powder, emulsifier: soy lecithin, flavouring (vanillin).
(Allergens present are highlighted in italics).
Gluten free

Nutritional characteristics (average values per 100 g):
Calories 616 Kcal/2562 KJ, Fats 47 g, Saturated fats 9.9 g, Carbohydrates 37 g, Sugars 36 g, Protein 10.4 g, Fibre 2.3 g, Salt 0.18 g.

Expiry date: 18 months from the date of production.
Store in a cool and dry place.
The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.

Available in 190 grams jar and also WITHOUT SUGAR.

Ingredients

White cream [sugar, oils (sunflower) and non hydrogenated vegetable fats, skimmed MILK powder (10%), whey powder from MILK, emulsifier (sunflower lecithin), flavoring (vanillin)], ALMOND (35%).
Almond Origin: Italy, Sicily.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

(average values ​​per 100 g)*: Calories 619 Kcal/2571 KJ, Fats 47.35 g, Saturated fats 9.55 g, Carbohydrates 40 g, Sugars 36.82 g, Proteins 6.74 g, Fibers 2.49 g, Salt 0.19 g

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

18 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

Method of use

MANDORLOTTI (biscuits with almond cream)
Ingredients:
Flour 00 150 g
Sciara Almond Cream 1 jar 190 g
Medium egg 1
Dark chocolate 100 g
Fresh cream 90 g
Chocolate flakes to taste
Method:
Pour the Sciara Almond Cream into a bowl and add the egg: mix well with a fork.
Add the flour and mix again to obtain a homogeneous and firm mixture.
Preheat the oven to 150°C and put the dough in the fridge for 15 minutes.
Meanwhile, prepare the ganache: chop the chocolate with a knife and pour it into a bowl.
Heat the cream in a saucepan bringing it to the boiling point and pour it hot over the chocolate, stirring with a whisk so that it melts and allows you to obtain a smooth, homogeneous and glossy cream.
Cover the ganache with a sheet of plastic wrap and let it cool, then put it in the fridge for 15-20 minutes.
Take back the Mandorlotti dough and form balls the size of a walnut. With your thumb, make a hollow in the center and place the pastries on a baking tray lined with parchment paper.
Bake for 13-15 minutes maximum, remove from the oven and let cool completely.
Take the ganache back, whip it into a cream with an electric whisk and use it to fill the hollow you created in your Mandorlotti.
Decorate with the chocolate flakes and serve.

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