BURRO 1889

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BURRO 1889
BURRO 1889

Centrifuged cream.
Weight: 100 g, 200 g, 500 g, 1 Kg

Halal ICB

Pure and soft, as a milk cushion on which sweet and savoury ingredients rest. A moment of sweetness between acidity and a flavour match to be discovered, a loving embrace between cream and gelato, our local traditions that meet Northern Europe ones and become butter. After the fresh-milked milk centrifugation, the cream is separated by mechanical action and left to rest for 72 hours, this procedure will ensure the butter a delicate flavour and light almond hints.


INGREDIENTS: 500 g of "00" flour, 450 g of Burro 1889, 125 g caster sugar, 1 vanilla bean.

Mix the butter and flour together; once it is perfectly mixed, add the sugar and vanilla; then shape it into rolls that must be left to rest in the fridge for at least one hour. Cut the rolls into slices of around 4 mm and place them on the oven tray covered with baking paper. Bake at 160 °C for 14-15 minutes.


INGREDIENTS: 500 g. Burro 1889, 200 g. Gran Kinara grated, 150 g. powdered almonds, 25 g. salt, 5 eggs, 300 g. "0"flour 200 g. potato starch.

Add the grated Gran Kinara and the powdered almonds to Burro 1889 to obtain a perfect and homogeneous dough, add the eggs one at a time and mix again, then add the flour with the potato starch and the sieved salt. Bake in an air circulating oven set at 180 °C for 14-16 min, until it gets a hazelnut colour on the top.


INGREDIENTS: 100 g of Burro 1889, 5 g salt, 5 g sugar, 100 g milk, 150 g water, 150 g. "00" flour for cookies, 5 eggs.

Put water, salt and butter in a saucepan and bring to the boil. Once the butter has melted, pour in the flour, add the almond powder and mix with a spoon until you get a homogeneous pastry that comes away from the pan. Remove from the heat and put the pastry into a bowl, mix with a spoon or a whisk, adding the eggs one at a time until the forming of a smooth and soft dough. Shape it into balls and place them on a lightly greased baking tray and bake in a static oven at 190 °C for 20 minutes.


INGREDIENTS: 350 g of Burro 1889, 300 g caster sugar, 1/2 vanilla bean, 1/2 grated lemon zest, 1 egg, 3 g salt, 500 g sifted "00"flour, 5 g di baking powder.

Sift the flour into a bowl then add the almond powder and butter at room temperature, the vanilla pod and the grated lemon zest; mix and then add the eggs, salt and sugar, mix until all the ingredients will be completely absorbed. To stabilise the pastry and facilitate preparing sweets it is recommended to cover the pastry with cling lm and place in the fridge for 10-12 hours. Bake it 12 minutes at 170 °C for biscuits and 18 minutes at 170 °C for tarts.

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