DOLCE FORNO MAESTRO |
latte fresco intero |
sale |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
lievito di birra |
burro piatto |
farina tipo 00 |
acqua |
purea di lamponi |
zucchero |
burro 82% m.g. |
colorante rosso |
cocco rapé |
farina di mandorle |
zucchero a velo |
VIGOR BAKING |
albume |
miele |
burro fuso |
FRUTTIDOR LAMPONE |
FRENCH CLASSIC DOUGH
Ingredients
2500g
fresh full-fat milk (3,5% fat)
1000g
salt
25g
fresh yeast
120g
Preparation
Knead all the ingredients for approximately 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
Form a dough and leave for 40 minutes for the leavening to begin which will then be stopped by flattening the dough.
Divide the dough in two and then follow a positive blast chilling cycle to have a better result during the peeling phase.
LAMINATION
Ingredients
butter-platte
500g
Preparation
Flake a pastry with a 500 g slab of butter and make a simple indentation, then give 1 fold at 3, then 1 fold at 4.
Leaf the second dough with the same quantity of butter but give 2 folds to 4. ( dough on which the colored dough will be placed).
Let it rest for at least 30 minutes in the refrigerator.
RASPBERRY DOUGH
Ingredients
type 00 white flour
280g
water
25g
raspberries purée
120g
sugar
20g
salt
5g
unsalted butter 82% fat
45g
red colour
2g
Preparation
Mix all the ingredients except the butter which should be added when the dough is almost finished.
Knead until you obtain a smooth and consistent dough
The proportion between colored pasta and mash is 1 to 4 (in this case 450g of colored pasta and 1800g of mash, the weight of the flat butter is not taken into account
REVERSE LAMINATION
Place the colored pasta on the puffed dough with a 2 by 4 fold.
Lower the dough to a height of 2-3 cm.
Cut strips of dough 4-5mm thick
Lightly moisten the surface of the puffed dough with folds 3 and 4 and place the previously cut strips of dough on the surface until it is completely covered.
Leave to rest for another 30 minutes in the fridge before proceeding to shape the shells.
COCONUT FINANCIER
Ingredients
grated coconut
240g
type 00 white flour
75g
almond flour
120g
confectioner's sugar
225g
9g
salt
3g
egg whites
360g
honey
45g
melted butter
330g
Preparation
Carefully mix the powders with a whisk.
Add the egg white at room temperature, the honey and then the melted butter.
Dress the mixture in a 30x40 pan lined with baking paper
Cook in a ventilated oven at a temperature of 160°C for 14-15 minutes.
Break down positively and cut 4x4 cm squares
RASPBERRY FILLING
Ingredients
Preparation
Fill each square of financier with a layer of raspberry fruit.
Blast chill until completely frozen. Store the squares in the freezer until used.
Final composition
Laminate the dough with a sheeter to a thickness of 3-4mm
Cut 12x12 squares (keeping the decorated part in contact with the counter).
Place the coconut finacier with the raspberry in the center of the squares and close the four edges of the croissant dough to form a shell.
Place in a leavening cell at a temperature of 26°C with relative humidity of approximately 70% for 4 hours.
cook in a fan oven at 135°C for 30 minutes.
Once baked, polish them while still hot with a saturated syrup (60-40).
