DOLCE FORNO MAESTRO |
1600g |
water |
748g |
yeast |
100g |
eggs |
1.360g |
caster sugar |
699g |
honey |
90g |
salt |
38g |
unsalted butter 82% fat |
1.080g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
50g |
grated lemon zest |
|
passion fruit purée |
100g |
grated orange zest |
20g |
rum |
100g |
CHOCOCREAM CRUNCHY TROPICAL |
500g |
cornstarch |
55g |
base cream |
440g |
mango purée |
540g |
FRUTTIDOR ANANAS |
|
liquid cream 35% fat |
200g |
GLUCOSIO |
15g |
SINFONIA CIOCCOLATO BIANCO 33% |
190g |
gelatin powder or sheets 200 bloom |
28g |
yuzu puree |
90g |
tangerine puree |
35g |
type 0 white flour |
400g |
milk 3.5% fat |
60g |
