DOLCE FORNO |
11.000g |
water |
4.500g |
unsalted butter 82% fat |
3.400g |
caster sugar |
3.400g |
egg yolks |
2.800g |
fresh yeast |
30g |
honey |
100g |
salt |
100g |
MILK CHOCOLATE CHUNKS |
3.500g |
|
|
800g |
BRIOBIG |
1000g |
egg whites |
600-650g |
almonds |
|
pearl sugar |
|
confectioner's sugar |
PRIMO IMPASTO
Ingredients
6.500g
water - (28-30°C)
3.300g
unsalted butter 82% fat - (morbido)
1.200g
caster sugar
300g
egg yolks
500g
fresh yeast
30g
Preparation
PROCEDURE TO MAKE THE BRANDY SYRUPBring water to boiling, add sugar and mix until complete melting. After complete cooling, add the Brandy.
IMPASTO FINALE
Ingredients
4.500g
unsalted butter 82% fat - (morbido)
2.200g
egg yolks
2.300g
caster sugar
1.100g
honey
100g
salt
100g
3.500g
Preparation
PROCEDURE TO MAKE THE BRANDY SYRUPBring water to boiling, add sugar and mix until complete melting. After complete cooling, add the Brandy.
SCIROPPO AL BRANDY
Ingredients
water
1.200g
caster sugar
2.000g
- (38-42°C)
800g
Preparation
PROCEDURE TO MAKE THE BRANDY SYRUPBring water to boiling, add sugar and mix until complete melting. After complete cooling, add the Brandy.
