DOLCE FORNO MAESTRO |
latte intero |
sale |
lievito di birra |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
burro piatto |
CACAO IN POLVERE |
acqua |
burro 82% m.g. |
IRCA BROWNIES CHOC |
burro fuso |
CUKICREAM CACAO |
FRUTTIDOR LAMPONE |
LILLY NEUTRO |
CLASSIC FRENCH DOUGH
Ingredients
1250g
full-fat milk (3,5% fat)
500g
salt
6g
fresh yeast
60g
butter-platte
500g
Preparation
Mix all the ingredients until you get a smooth dough.
Leave the dough to rest for 40 minutes at room temperature.
Carry out a positive killing cycle.
The next day, roll out the dough, add the butter, and make a classic 3 and 4 fold.
Leave in the refrigerator for 1.30 minutes.
Roll out to 3mm and cut with the lower part of the "MARGEURITE" pastry cutter and create the bottoms of the daisy.
COLORED COCOA DOUGH
Ingredients
685g
full-fat milk (3,5% fat)
275g
salt
8g
fresh yeast
33
50g
water
40g
unsalted butter 82% fat
40g
Preparation
Then mix all the ingredients except the water, butter and cocoa which will be added when the dough is finished.
It is advisable to make a batter with melted butter, warm water and cocoa before adding them to the dough.
Leave the dough to rest for 30min.
Roll the dough to 2mm and leave to cool in the refrigerator.
BROWNIE DOUGH
Ingredients
Preparation
Mix all the ingredients except the melted butter with a whisk
Add the melted butter, continue mixing, until you obtain a smooth mixture.
Fill the "savarin" silicone molds and cook in a static oven for 10-15 minutes at 180-190°C with the valve closed.
COCOA INSERT
Ingredients
Preparation
Fill 2cm diameter semisphere molds and blast chill.
RASPBERRY DOME
Ingredients
Preparation
Mix water with LILLY NEUTRO.
Add FRUTTIDOR RASPBERRY, mix and pour into the 2cm diameter silicone mould.
Place in the freezer until completely hardened.
Final composition
Cut the cocoa dough with the "MARGEURITE" pastry cutter and place on the French pastry base.
Wrap the Brownie around it, tucking in each petal.
Place the domes in a round perforated mold and leave to rise at 24-26°C for 150-180 minutes with 70-80% humidity.
Insert the previously chilled cocoa insert in the centre. Bake at 155°C for around 24min.
Remove from the oven and polish with a saturated syrup (water and sugar 40-60%) upon exiting the oven.
Frost the raspberry dome with BLITZ, place the raspberry dome.
Decorate with PEACH BLOSSOM DOBLA.
IRCA products in the recipe
PASTRY
IRCA
CUKICREAM CACAO
PASTRY
IRCA
FRUTTIDOR LAMPONE
PASTRY
IRCA
IRCA BROWNIES CHOC
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
CHOCOLATE
IRCA
CACAO IN POLVERE
PASTRY
