Dolce Forno |
1000g |
Water |
200g |
Whole Milk |
200g |
Eggs |
150g |
Butter 82% m.g. |
150-200g |
Yeast |
30g |
Salt |
10g |
Pasta Frutta Arancio Oro |
15g |
Butter |
220g |
Sugar |
280g |
Cinnamon Powder |
50g |
Top Cream |
400g |
Goccioloni Dark |
qb |
Chococream Cinnamon |
qb |
Dough
Ingredients
1000g
Water
200g
Whole Milk
200g
Eggs
150g
Butter 82% m.g. - softened
150-200g
Yeast
30g
Salt
10g
Pasta Frutta Arancio Oro - Cesarin
15g
Preparation
- Mix all the ingredients, except for the butter, which should be added gradually in several stages, until you obtain a soft, smooth and velvety dough.
Classic Filling
Ingredients
Butter
220g
Sugar
280g
Cinnamon Powder
50g
Preparation
Whip all the ingredients until creamy.
Alternative filling
Ingredients
Preparation
- Mix the powders with the milk until a smooth cream is formed.
- Let it rest for 10–15 minutes.
Final Composition
Ingredients
Preparation
- Roll the dough to a 3 mm thickness and place it in a blast chiller to cool thoroughly.
- Spread a light layer of cream and roll tightly, making sure the roll is snug.
- Cool thoroughly in the blast chiller, and once cold, cut into pieces of about 3–4 cm.
- Allow to proof.
- Bake at 150°C for approximately 15–20 minutes.
- Once cooled, fill and glaze with Chococream Cinnamon.
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
