DOLCE FORNO MAESTRO |
500g |
manitoba flour |
500g |
yeast |
20g |
salt |
15g |
eggs |
1050g |
unsalted butter 82% fat |
270g |
water |
300g |
passion fruit purée |
170g |
mango purée |
255g |
caster sugar |
225g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
10g |
grated orange zest |
10g |
rum |
cl 5 |
CHOCOCREAM CRUNCHY TROPICAL |
qb |
FRUTTIDOR MANGO |
qb |
banana purée |
75 |
ZUCCHERO INVERTITO |
20g |
pectin |
2g |
liquid cream 35% fat |
200g |
GLUCOSIO |
15g |
SINFONIA CIOCCOLATO BIANCO 33% |
190g |
gelatin powder or sheets 200 bloom |
28g |
