DOLCE FORNO MAESTRO |
latte intero |
sale |
lievito di birra |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
burro piatto |
CACAO IN POLVERE |
acqua |
burro 82% m.g. |
panna 35% m.g. |
zucchero semolato |
uova intere |
SOVRANA |
SINFONIA GIANDUIA FONDENTE |
PRALINE NOISETTE |
purea di mandarino |
gelatina animale |
CLASSIC FRENCH DOUGH
Ingredients
1250g
full-fat milk (3,5% fat)
500g
salt
6g
fresh yeast
60g
butter-platte
500g
Preparation
Mix all the ingredients until you get a smooth dough.
Leave the dough to rest for 40 minutes at room temperature.
Carry out a positive killing cycle.
The next day, roll out the dough, add the butter, and make a classic 3 and 4 fold.
Leave in the refrigerator for 1.30 minutes.
Place the colored cocoa paste(450g) on the puff pastry(1800g+500g flat butter) and roll out to 4mm
Cut strips 23cm long and 1cm wide and braid with 3 strips.
Once the braid has been made, cup a base of paste to obtain a base.
COLORED COCOA DOUGH
Ingredients
685g
full-fat milk (3,5% fat)
275g
salt
8g
fresh yeast
33g
50g
water
40g
unsalted butter 82% fat
40g
Preparation
Then mix all the ingredients except the water, butter and cocoa which will be added when the dough is finished.
It is advisable to make a batter with melted butter, warm water and cocoa before adding them to the dough.
The proportion between colored pasta and mash is 1 to 4 (in this case 450g of colored pasta and 1800g of mash, the weight of the flat butter is not taken into account)
DARK GIANDUIA BAKESTABLE CREAM
Ingredients
full-fat milk (3,5% fat)
1000g
liquid cream 35% fat
100g
caster sugar
100g
eggs
150g
120g
SINFONIA GIANDUIA FONDENTE
600g
100g
Preparation
Dry mix sugar and SOVEREIGN, add the whole eggs and mix with a whisk.
Boil the milk and cream and add it to the previously prepared mixture, mix well and bring back to a small boil.
Add the SINFONIA GIANDUIA DARK and the PRALINE NOISETTE, mix well until completely dissolved.
Pour the cream into special 3cm diameter cylinder silicone molds and blast chill
MANDARIN DOME
Ingredients
tangerine puree
500g
15g
caster sugar
30g
Preparation
Heat the RAVIFRUIT MANDARIN PUREE and the granulated sugar, add the dissolved gelatine
Pour into 4cm diameter silicone hemisphere moulds
Break down
Final composition
Leave the braids to rise in rings with a diameter of 10cm and a height of 3cm at 24-26°C for 150-180 minutes with humidity of 70-80%.
Before baking Insert the cylinder of frozen gianduia cooking cream and bake at 155°C for 22min.
Frost the mandarin dome with BLITZ.
Once the braids have been taken out of the oven and cooled, fill the bottom with NOISETTE PRALINES and place the mandarin dome on the cooking cream.
Decorate with 4X4 MANDARIN CUBES and PURPLE FLOWER DOBLA
