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Ingredients

unsalted butter 82% fat g 200
AVOLETTA g 400
white bread flour g 180
CACAO IN POLVERE g 40
salt g 3

Preparation

- Mix the flour with AVOLETTA and CACAO IN POLVERE.

- Add butter and salt, knead until you get a structure similar to a shortcrust pastry (do not knead too much).

- Place the mixture in a round mould of 20 cm of previously buttered, bake at 160 ºC for 15/20 minutes.

Ingredients

DOLCE FORNO g 1000
full-fat milk (3,5% fat) g 220
eggs g 220
unsalted butter 82% fat g 150
salt g 15
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15
fresh yeast g 50

Preparation

- Mix DOLCE FORNO with the milk, eggs, yeast and JOYPASTE VANIGLIA.
- Once the glutinous mesh has formed well, add the salt and softned butter several times and knead until a smooth and velvety texture with a soft consistency is obtained.
- Form a mash and leave to rise for 40 minutes.

Ingredients

FRUTTIDOR LAMPONE To Taste

Ingredients

MANDORGLASS QUICK SP g 2000
water g 1000
melted butter - OR VEGETABLE OIL g 100

Preparation

- Mix MANDORGLASS QUICK SP, water, melted butter or vegetable oil (sunflowers, peanuts, etc.) for a few minutes. 
- Using a flexible spatula or a bag with a flat nozzle, apply a uniform layer of icing to the leavened cakes.
  Warning: the icing must be prepared at the time of use.

Final composition

- Once the streusel is cooked, wait for it to cool down. 
- With the help of a spatula, spread the FRUTTIDOR LAMPONE on the streusel surface, but be careful not to dirty the steel ring.
- In the meantime, break the clouds from the dough of the 30g shapes.
- Roll up and put on the cooked bases of streusel, 9 balls on the edges and a ball always 30 gr in the center.
- Allow to rise for 3:30/4 hours at 30 ºC.
- Cover the balls with the icing and decorate as desired with raw almonds and sugar grains.
- Bake at 165/170 ºC.

Omar Busi
Omar Busi

Pastry chef and Chocolatier

Recipe created for you by Omar Busi