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Ingredients

DELINOISETTE g 500
white bread flour g 50
VIGOR BAKING g 3
cornstarch g 30
egg whites g 370
unsalted butter 82% fat g 80
SINFONIA GIANDUIA FONDENTE g 150

Preparation

- Mix the powders (DELINOISETTE, flour, corn starch and VIGOR BAKING).
- Melt the chocolate SINFONIA GIANDUIA FONDENTE, insert the soft butter and make a ganache.
- Add the egg whites to the powder and add the ganache.
- Pour the dough into silicone moulds for mini-muffins up to 2/3 tall and bake at 180 ºC for about 12-15 minutes.
- Remove from the moulds.

Ingredients

DOLCE FORNO g 1000
full-fat milk (3,5% fat) g 150
water g 150
fruit purée g 150
unsalted butter 82% fat g 150
fresh yeast g 40
salt g 15
FRUTTIDOR MIRTILLO To Taste

Preparation

- Work in a stand mixer with DOLCE FORNO, milk, water, fruit pulp and yeast and allow to stir for about 7 minutes.
- Add salt and, in two steps, the soft butter, let them mix well.
- Place the dough in a bowl and let rise for about 2 hours.
- After rising, cut it forming 35 g balls.
- Place the balls inside a round mould with a diameter of 14 cm and about 8 balls.
- Rise in a cell at 28 ºC for about one hour.
- Once the leavening has been completed, insert the financier inside the crown and, with the help of a pastry bag, dress the FRUTTIDOR above it. Bake at 165/170 ºC for about 15 minutes, with the last 5 minutes open valve.

Ingredients

FRUTTIDOR MIRTILLO g 400
water g 80
LILLY NEUTRO g 80

Preparation

- Add LILLY NEUTRO to the water and mix.
- Insert the FRUTTIDOR mixture and mix with a whisk.
- Pour into spherical silicone moulds.
- Freeze in blast chiller and remove from the mould.

Final composition

- Once the leavening has been completed, insert the financier inside the crown and, with the help of a pastry bag, put the FRUTTIDOR above it.
- Bake at 165/170 ºC for about 15 minutes, with the last five minutes open.
- Once cooled, remove the moulds and place the FRUTTIDOR dome inside.

Omar Busi
Omar Busi

Pastry chef and Chocolatier

Recipe created for you by Omar Busi