PANDORA GRAN SVILUPPO |
1000g |
fresh yeast |
25g |
water |
1.300g |
eggs |
200g |
unsalted butter 82% fat |
100g |
CREMIRCA LIMONE |
qb |
TOP CREAM |
400-450g |
BRIOCHE DOUGH
Ingredients
Preparation
Mix with a mixer all the ingredients until a smooth dough is obtained, adding the water several times.
Roll the dough and let it rest for 20 minutes at room temperature covered with a plastic sheet. Divide the dough into 60 gr pieces and mix.
Put the brioches in a cell at 28-30°C for 60-80 minutes with relative humidity of about 80%.
FILLING
Ingredients
400-450g
water
1000g
CREMIRCA ARANCIA
MORELLINA
Preparation
Add TOP CREAM to the water and vigorously shake with the whisk.
Let it rest for 3 minutes and briefly mix to get a perfect creaminess.
Add the same weight of the chosen flavoring cream for the filling and mix everything.
Final composition
Once the brioches have risen, dress with the pastry bag a CREMIRCA spiral.
Cook at 180°C for about 15-18 minutes.
Once cooked polish with the BLITZ or with a saturated syrup (water and sugar 40-60%).
Stuff with the TOP CREAM flavored with the same taste of the external spiral.
