PANDORA GRAN SVILUPPO |
lievito di birra |
acqua |
uova |
burro 82% m.g. |
CREMIRCA LIMONE |
CREMIRCA ARANCIA |
CREMIRCA CIOCCOLATO THERMO |
TOP CREAM |
MORELLINA |
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
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.
