DOLCE FORNO MAESTRO |
burro 82% m.g. |
uova |
latte 3.5% m.g. |
sale |
lievito |
panna 35% m.g. |
acqua |
LILLY NEUTRO |
SINFONIA CIOCCOLATO BIANCO 33% |
polpa passion fruit |
TOFFEE D'OR CARAMEL |
FRUTTIDOR TROPICAL |
zucchero semolato |
polpa di mango |
polpa di passion fruit |
BIANCANEVE |
BRIOCHE DOUGH
Ingredients
1250g
unsalted butter 82% fat
400g
eggs
550g
milk 3.5% fat
100g
salt
23g
yeast
25g
Preparation
Put in a planetary mixer DOLCE FORNO MAESTRO, milk, brewer's yeast and 400gr of eggs and knead until well-combined
Add the remaining quantity of eggs (150gr) and salt to obtain a fine glutinic net
Lastly, add the soft butter in 2 times.
The dough should be soft and smooth.
Let the dough rest at room temperature, well-covered, for 30 minutes.
Flatten the dough and place it in a blast chiller until completely cool.
Spread the dough out with a rolling machine to a thickness of 1 cm. Using a mold cut the dough into circles 22 cm wide
Leave to rise in cake rings or cake pan until the dough doubles in size.
PASSION FRUIT WHIPPED GANACHE
Ingredients
liquid cream 35% fat
265g
water
25g
25g
liquid cream 35% fat
265g
passion fruit purée
120g
Preparation
Bring the liquid cream (1) with the water to a boil.
Add LILLY NEUTRO and stir with a whisk.
Pour the liquid cream on SINFONIA BIANCO and emulsify.
Pour in gently the cold liquid cream (2) and emulsify.
Lastly, add the passion fruit purèe and mix.
Cover with a plastic wrap and place it in a refrigerator for a night.
Then whip with a planetary mixer with the whisk until it firms.
EXOTIC SYRUP
Ingredients
water
250g
caster sugar
250g
mango purée
150g
passion fruit purée
100g
Preparation
Bring to a boil the water with the sugar.
Once the mixture reaches 45-50°C add the mango and passion fruit purèe and mix.
Final composition
Brush the surface of the tropezienne with beaten egg and sprinkle with pearl sugar.
Bake in a cake pan at 160-165°C for 15-20 minutes.
Let it cool and then split it sideways in 2 equal layers.
Soak the inside of the bottom part of the tropezienne with exotic syrup.
Using a pastry bag spread over a layer of passion fruit whipped ganache.
Spread with a spoon a layer of FRUTTIDOR TROPICAL and with a pastry bag a layer of TOFFEE D'OR.
Place the top part of the tropezienne over the FRUTTIDOR and TOFFEE D'OR layer, then sprinkle BIANCANEVE over it and place it in the fridge.
