AVOLETTA |
VIGOR BAKING |
farina di grano tenero |
amido di mais |
albumi |
burro 82% m.g. |
CUKICREAM PISTACCHIO |
DOLCE FORNO MAESTRO |
latte intero |
sale fino |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
lievito compresso |
burro piatto |
BIANCANEVE |
ALMOND AND PISTACHIO FINANCIER
Ingredients
550g
4g
white bread flour
50g
cornstarch
50g
egg whites
370g
unsalted butter 82% fat
120g
Preparation
- Mix all the powdered ingredients (AVOLETTA, VIGOR BAKING, "soft" flour, and cornstarch) by hand using a whisk.
- Add the egg whites and then the melted butter.
- Continue mixing until you obtain a homogeneous batter.
- Fill silicone molds one-quarter full and dress the inside with CUKICREAM PISTACCHIO, then seal it by dressing the financier batter over it. Bake in a static oven for 10-15 minutes at 180-190°C with the valve closed.
CROISSANT DOUGH
Ingredients
2075g
white bread flour
170g
full-fat milk (3,5% fat)
945g
unsalted butter 82% fat
100g
salt
20g
fresh yeast
100g
butter-platte
1000g
Preparation
- Knead all the ingredients (except the flat butter) for about 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
- Form a dough ball and let it rise for 60 minutes to allow the fermentation to begin, then flatten the dough to stop it.
- Perform a positive cooling cycle for better results during folding.
- Alternatively, let it rise for 15 minutes, cover with a nylon cloth, and place it in the refrigerator.
- Dough-to-Butter Ratio: 3.4:1
- Once the dough has cooled, incorporate the butter and fold it in a three-fold and then a four-fold, allowing it to rest in the refrigerator.
- Roll out the dough to a thickness of 3 mm, create strips with a width of 3 cm and a length of 25 cm.
Final composition
- Wrap the croissant strip around the frozen financier, gently stretching the dough and placing both the beginning and the end underneath the financier, making 4 complete turns around it.
- Allow the "cannolo" to rise for 3/4 hours at 28°C.
- Once the rising is complete, bake the croissant at 160/170°C for approximately 20 minutes.
- Once cooled, decorate with BIANCANEVE.
