DOLCE FORNO |
acqua |
latte intero |
uova intere |
burro 82% m.g. |
lievito di birra |
sale |
MORELLINA |
NOCCIOLATA PREMIUM |
CHOCOCREAM CRUNCHY CACAO & NOCCIOLE |
CHOCOSMART CIOCCOLATO |
COCOA BRIOCHE DOUGH
Ingredients
1000g
water
150g
full-fat milk (3,5% fat)
200g
eggs
150g
unsalted butter 82% fat
150g
fresh yeast
50g
salt
15g
130g
water
100g
Preparation
Mix MORELLINA with 100 grams of water (2) thus creating a ganache which will be added at the end of the dough.
Knead DOLCE FORNO, the remaining water, milk, eggs, yeast and salt for 10-15 minutes, add the soft butter in several batches, until you obtain a smooth and velvety dough with a soft consistency. Finish the dough by first adding the ganache.
Leave the dough to rest at room temperature for 40 minutes, covering it with a cloth or plastic sheet.
Subsequently divide into 50 gram pieces, roll them into an elongated shape, place them in rectangular molds and place in a leavening cell at 28-30°C with relative humidity of 60-80% for 80-90 minutes.
Cook for 14 minutes at 160°C in a fan oven. Once baked, remove from the molds and leave to cool.
ANHYDROUS COCOA AND HAZELNUT COATING
Ingredients
Preparation
Melt the CHOCOSMART CHOCOLATE at 30°C and add the CHOCOCREAM CRUNCHY COCOA AND HAZELNUTS.
Final composition
Once the brioches have cooled, fill them with the NOCCIOLATA PREMIUM.
Frost the base of the brioches in the crunchy cocoa and hazelnut covering, leave to crystallize well in the fridge for a few minutes.
Decorate with TOASTED HAZELNUTS.
