DOLCE FORNO MAESTRO |
uova intere |
latte intero |
zucchero semolato |
miele |
lievito compresso |
burro 82% m.g. |
sale fino |
JOYPASTE NOCCIOLA PREMIUM |
acqua |
GRANELLA DI NOCCIOLA |
NOCCIOLATA EXTREME |
CHOCOCREAM CRUNCHY CACAO & NOCCIOLE |
SINFONIA CIOCCOLATO FONDENTE 56% |
DOUGH
Ingredients
1000g
eggs
240g
full-fat milk (3,5% fat)
200g
caster sugar
40g
honey
10g
fresh yeast
50g
unsalted butter 82% fat
180g
salt
18g
water
100g
Preparation
- Heat slightly the water for the ganache, add the JOYPASTE NOCCIOLA PREMIUM and emulsify.
- Work in a stand mixer with DOLCE FORNO, milk, eggs, honey, sugar and yeast, allow to stir for about 7 minutes.
- Add soft butter in two steps.
- Once incorporated, add the ganache to the hazelnut and the grain.
- Place the dough in a bowl and let rise at 28 ºC for about 2 hours.
- After rising, break and form 40 g spheres.
- Place the spheres inside a rectangular mould.
- Leave to rise in a cell at 28 ºC for about one hour/one and a half.
- After rising, bake at 165/170 °C for 20 minutes, with the valve open for the last 5 minutes, in a ventilated oven.
Final composition
- Fill the brioche bread with NOCCIOLATA EXTREME.
- Heat the chocolate SINFONIA FONDENTE 56% to 35 ºC and combine the CHOCOCREAM CRUNCHY COCOA & HAZELNUTS, mix and use for cover to 30 ºC.
- Decorate as desired.
