Irca Brownies Choc |
750g |
Water |
230g |
Butter 82%m.g. |
230g |
Farcinut |
qb |
Dolce Forno Maestro |
2500g |
Whole Milk |
1000ml |
Salt |
32g |
Joypaste Vaniglia Madagascar/Bourbon |
19g |
Yeast |
153g |
Dolce Forno |
685g |
Milk |
275g |
Powder Cocoa |
50g |
Butter |
500g |
Brownie insert
Ingredients
Preparation
- Mix all the ingredients in a stand mixer using the paddle attachment at low speed for 2–3 minutes, making sure the mixture does not incorporate air.
- Spread the batter into a 30 × 40 cm pan lined with baking paper.
- Bake at 180–190°C for about 20 minutes.
- Once cooled, cut into 4 × 4 cm squares.
Croissant Dought
Ingredients
2500g
Whole Milk
1000ml
Salt
25g
Yeast
120g
Preparation
- Knead all the ingredients for about 20 minutes until you obtain a smooth, silky dough with a soft consistency.
- Shape the dough into a single mass and let it rest for 40 minutes to start fermentation. Then flatten the dough to stop the fermentation.
- Divide the dough into two portions of 1800 g each.
- Perform a positive blast-chilling cycle to achieve a better result during the folding stage.
- Leave overnight in the refrigerator, flattened and covered, at 2°C.
Cocoa Croissant Dough
Ingredients
685g
Milk
275g
Salt
7g
Yeast
33g
Powder Cocoa
50g
Water
40g
Butter 82%m.g.
40g
Preparation
- Proceed as with the French croissant dough: knead all the ingredients except for the water, butter, and cocoa, which will be added once the dough is completed.
- It is recommended to prepare a batter with melted butter, warm water, and cocoa before incorporating it into the dough. The ratio between the colored dough and the main dough is 1:4 (in this case, 450 g of colored dough to 1800 g of main dough, not including the weight of the butter layer).
Lamination
Ingredients
Butter - in plaques
500g
Preparation
- Laminate the first dough of 1800 g with 500 g of butter in sheets, giving it a single fold (book fold) and then a single 3-fold.
- Laminate the second dough of 1800 g with 500 g of butter in sheets, giving it two 4-folds.
- Roll out 450 g of green colored dough to the same dimensions as the laminated doughs, and place it on top of the laminated dough with 2 single 4-folds, lightly moistening it to adhere.
- Cover all the doughs and let rest for 2 hours at 0–2°C.
Final composition
- Cut small strips of dough about 0.5 cm wide from the dough with 2 single 4-folds and with the green dough on top.
- Lay the strips flat on top of the dough with one 3-fold and one 4-fold, covering it completely.
- Roll the dough to 3 mm thickness in the sheeter, making sure the strips remain perpendicular to the rollers, thus stretching them lengthwise without widening them.
- Cut strips 14 cm long and 2.5 cm wide.
- Create a weave with 4 strips and place a brownie square in the center.
- Fold the remaining parts of the strips under the brownie to enclose it.
- Let the pastry proof at 26°C.
- Bake at 150°C for about 25 minutes.
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
