COCOA CLOUDS
SOFT CRUNCHY BUNS
Difficulty level
SOFT CRUNCHY BUNS
Ingredients
| DOLCE FORNO | g 1000 |
| water | g 150 |
| milk 3.5% fat | g 200 |
| eggs | g 150 |
| unsalted butter 82% fat | g 150 |
| yeast | g 50 |
| salt | g 15 |
| MORELLINA | g 130 |
| water - hot to be combined with morellina | g 100 |
| DARK CHOCOLATE CHUNKS - previously refrigerated for a couple of hours | g 200-250 |
Preparation
Knead Dolce Forno, water, milk, eggs, yeast and salt for 10-15 minutes
add the soft butter in 2 steps until you obtain a smooth and velvety paste with a soft consistency.
Finish kneading adding the ganache and then the DARK CHOCOLATE CHUNKS.
Let the dough rest at room temperature for 40 minutes, covering it with a cloth or plastic sheet.
Then divide the dough in 70 gram pieces, roll them up, place them on trays and place in a leavening cell at 28-30°C with humidity of 60-80% for 80-90 minutes .
Ingredients
| flour | g 400 |
| sugar | g 400 |
| unsalted butter 82% fat | g 335 |
| egg whites | g 80-100 |
| CACAO IN POLVERE | g 40 |
| salt | g 8 |
Preparation
Knead all ingredients togeter, the spread them between two layers of parchment papers to 2 mm thickness.
Keep frozen.
When the dough is ready cover it with craqueline disks of 9 centimeters .
Cook at 190-200°C for 10-12 minutes.
Chocolatier and Pastry Chef
