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SAVARIN BRIOCHES CITRUS AND BERGAMOT

Citrus and bergamot savarin

Difficulty level

Ingredients

DOLCE FORNO g 1000
type 00 white flour g 200
eggs g 1050
unsalted butter 82% fat g 300
fresh yeast g 30
salt g 25

Preparation

Mix the DOLCE FORNO - flour - yeast - salt and 350 g of cold eggs in a planetary mixer with a leaf.

When the dough begins to form add the remaining eggs in stages, until a good gluten mesh is created (about 20 minutes).

Finally add the soft butter in 2-3 times until completely absorbed.

Cover the bowl with plastic wrap and leave to double in volume in the cold room at 26-28°C (about 2 hours).

Knead again for a few minutes.

With the help of a pastry bag, fill the mold up to halfway and let it rise at 28/30°C until the dough reaches the top of the mould.

Bake at about 160°C in a fan oven for 12/15 minutes.

Ingredients

water g 500
caster sugar g 500
tangerine puree - Profumi d'Italia Mandarino di Ciaculli Cesarin g 150

Preparation

Bring the water and sugar to the boil.

Once the syrup is around 45-50°C, add the fruit pulp and mix with an immersion blender.

Ingredients

MIRAGEL SPRAY NEUTRO To Taste
Final composition

Immerse the savarins in the citrus syrup heated to 65-70°C for about 30-45 minutes.

Squeeze them lightly to remove the excess syrup and put them on a rack to drain.

Cover the savarins with MIRAGEL SPRAY.

Insert a little Profumi D'Italia Bergamotto into the typical slot of the savarin and then arrange the dessert in Tartelette Cup Dobla in dark chocolate.

Decorate with silver foil.

Antonio Losito
Antonio Losito

Pastry Chef and Gelato Maker

Recipe created for you by Antonio Losito