DOLCE FORNO MAESTRO |
latte intero |
sale |
lievito di birra |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
CACAO IN POLVERE |
acqua |
burro 82% m.g. |
farina tipo 00 |
zucchero |
colorante |
burro piatto |
DOLCE VARESE |
uova intere |
panna 35% m.g. |
zucchero semolato |
tuorlo d'uovo |
SOVRANA |
Pasta Frutta Oro arancio - Cesarin |
acqua di fiori d'arancio |
germe di grano |
arancio candito |
CLASSIC FRENCH DOUGH
Ingredients
2500g
full-fat milk (3,5% fat)
1000g
salt
12g
fresh yeast
120g
Preparation
Mix all the ingredients for 15/20min.
Let the dough rest for 40 minutes at room temperature.
Divide into 2 1800g batches, perform a positive blast chilling cycle.
COLORED COCOA DOUGH
Ingredients
170g
full-fat milk (3,5% fat)
70g
salt
2g
fresh yeast
8g
12g
water
10g
unsalted butter 82% fat
10g
Preparation
Then mix all the ingredients except the water, butter and cocoa which will be added once the dough is finished.
It is recommended to make a batter with the melted butter, warm water and cocoa before adding them to the dough.
Let it cool overnight in the fridge.
YELLOW COLORED PASTA
Ingredients
type 00 white flour
280g
water
135g
sugar
20g
salt
5g
unsalted butter 82% fat
45g
food colourant
1,4g
Preparation
Mix all the ingredients except the butter, which will be added when the dough is almost ready.
Mix until you get a smooth and consistent dough.
Let it cool overnight in the fridge.
LAMINATION
Ingredients
butter-platte
500g
Preparation
Roll out a dough with a 500g butter sheet, fold it in 4s twice.
Roll out the second dough with the same amount of butter, then roll out the dough until it is 90cm long and divide it into 3 equal parts, place the yellow coloured dough (150g) already rolled out and weighed before on two parts of the dough already divided, and place the cocoa coloured dough (150g) on the last remaining part.
Place the cocoa coloured dough part (150g) in the middle of the other 2 doughs with yellow coloured dough so as to obtain a 3 fold and make a further simple recess, then a 3 fold.
Let both doughs cool
Cut small strips of dough 0.5cm wide, arrange the dough with the coloured parts, laying them out, on top of the dough with folds 2 to 4 until it is completely covered.
LEMON AND ORANGE CAKE
Ingredients
Preparation
Put the ingredients in a planetary mixer and mix with foil for about 5 minutes at medium speed, then place in a 60x40 pan and cook at 165°c for 18min
After letting it cool, cut it out using a 5 cm diameter pastry cutter.
PASTIERA FLAN
Ingredients
full-fat milk (3,5% fat)
700g
liquid cream 35% fat
200g
caster sugar
170g
eggs
120g
egg yolk
40g
70g
unsalted butter 82% fat
100g
Pasta Frutta Oro orange - Cesarin
10g
orange blossom water
2g
120g
candied orange
Preparation
-In a saucepan, bring the milk to the boil with all the flavourings
-In the meantime, create the batter by beating the eggs, egg yolks and sugar, add the corn starch and whisk vigorously.
-Pour a small amount of boiling milk on the batter, then pour it into the saucepan with the rest of the boiling milk and cook until it reaches 83°C.
-once the cream is cooked, add the butter, candied orange and cooked wheat.
-put in the appropriate moulds and cook for 20 minutes at 160°c
-blast chill
Final composition
After resting in the fridge, take the dough with the lines and roll it out to a thickness of about 3mm.
Cut 22x3cm rectangles and then join the longest sides of the rectangle making them match up to form a ring-shaped loaf
Cut the base of the ring from the same dough.
Place the cake in the center and leave to rise in a ring mold with a diameter of 10cm and a height of 2cm at 26°C for 120-150 minutes with relative humidity at 70-80%.
Once risen, insert the flan already partially cooked in the center of the ring and cook at 140°C° for 25 minutes, when out of the oven, glaze with a saturated syrup (water and sugar 40-60%).
Decorate with PEACH BLOSSOM DOBLA.
