DOLCE FORNO MAESTRO |
latte fresco |
sale |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
lievito di birra |
acqua |
farina tipo 00 |
burro 82% m.g. |
colorante |
burro |
TOP CAKE |
uova intere |
JOYPASTE PISTACCHIO GRAN RISERVA |
Pasta Frutta Oro limone - Cesarin |
panna |
GLUCOSIO |
LILLY NEUTRO |
SINFONIA CIOCCOLATO BIANCO |
ricotta fresca |
zucchero |
purea di passion fruit |
gelatina animale |
CROISSANT DOUGH
Ingredients
2500g
fresh milk
1000g
salt
25g
fresh yeast
120g
Preparation
-Mix 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 into 2, 1800g doughs
Do a positive blast chilling cycle to get a better result during the bending phase.
Leave overnight in the refrigerator, flattened and covered at 2 degrees.
COLORED CROISSANT DOUGH
Ingredients
water
320g
type 00 white flour
600g
unsalted butter 82% fat
90g
food colourant
2g
Preparation
Mix all the ingredients, roll out and place covered in the refrigerator
LAMINATION
Ingredients
unsalted butter
500g
Preparation
Laminate the first 1800g dough with 500g of butter in plates, and giving a 4 fold and a 3 fold
Laminate the second 1800g dough with 500g of butter in plates and giving a 4 fold and another 4 fold
Roll out 450g of green colored dough to the size of the previous doughs in a sheeter and arrange it, moistening it, on top of the flaked dough with 2 folds of 4.
Cover all the doughs and leave to rest for 2 hours at 0-2 degrees.
PISTACHIO AND LEMON CAKE
Ingredients
1000g
eggs
500g
unsalted butter 82% fat
500g
Pasta Frutta Oro lemon - Cesarin
80g
Preparation
Mix all the ingredients together bake in a rectangular pan at 170 degrees for approximately 35 minutes
NAMELAKA RICOTTA AND VANILLA
Ingredients
fresh milk
350g
liquid cream
150g
20g
100g
SINFONIA CIOCCOLATO BIANCO
350g
fresh ricotta
300g
liquid cream
750g
Preparation
Lightly heat the fresh milk and the cream with the glucose, add the Lilly Neutral then the white chocolate and make a ganache. Add the drained ricotta and finally the cream at a temperature of approximately 5°C. You must obtain a liquid mixture to mature in the fridge for a whole night. The following day, whip lightly in a planetary mixer with a whisk.
EXOTIC CARAMEL
Ingredients
sugar
120g
sugar
90g
liquid cream
75g
unsalted butter 82% fat
75g
salt
1g
passion fruit purée
300g
6g
water
20g
Preparation
Caramelize the sugars, decook with the puree and cream heated together with the vanilla and salt
add the butter
bring everything to 104 degrees, finally add the gelatine and mix
leave to rest in the refrigerator overnight
Final composition
Cut the pistachio cake to obtain a drop shape, slightly smaller than the ring where the croissant will rise.
cut small strips of dough 0.5 cm wide, of the dough with 2 folds in 4 and with the green dough on the surface.
arrange them, lying down, on top of the dough with folds one by three and one by four, until it is completely covered.
roll out the dough to 3mm in a sheeter so as to always have the strips perpendicular to the rollers, and therefore lengthening them and not widening them
cut 8cm x 13cm rectangles
wrap the pistachio cake in it and leave to rise at 26 degrees in the previously buttered drop rings, until completely leavened
cook at around 140 degrees, to preserve the colour, for around 25 minutes
once cooled, fill from underneath with the namelaka and exotic caramel
