DOLCE FORNO |
water |
milk 3.5% fat |
eggs |
unsalted butter 82% fat |
yeast |
salt |
MORELLINA |
DARK CHOCOLATE CHUNKS |
flour |
sugar |
egg whites |
CACAO IN POLVERE |
CHOCOLATE DOUGH
Ingredients
1000g
water
150g
milk 3.5% fat
200g
eggs
150g
unsalted butter 82% fat
150g
yeast
50g
salt
15g
130g
water - hot to be combined with morellina
100g
DARK CHOCOLATE CHUNKS - previously refrigerated for a couple of hours
200-250g
Preparation
Knead Dolce Forno, water, milk, eggs, yeast and salt for 10-15 minutes
add the soft butter in 2 steps until you obtain a smooth and velvety paste with a soft consistency.
Finish kneading adding the ganache and then the DARK CHOCOLATE CHUNKS.
Let the dough rest at room temperature for 40 minutes, covering it with a cloth or plastic sheet.
Then divide the dough in 70 gram pieces, roll them up, place them on trays and place in a leavening cell at 28-30°C with humidity of 60-80% for 80-90 minutes .
COCOA CREQUELINE
Ingredients
Preparation
Knead all ingredients togeter, the spread them between two layers of parchment papers to 2 mm thickness.
Keep frozen.
Final composition
When the dough is ready cover it with craqueline disks of 9 centimeters .
Cook at 190-200°C for 10-12 minutes.
