DOLCE FORNO MAESTRO |
latte intero |
lievito di birra |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
PRALINE NOISETTE |
purea di albicocca |
zucchero semolato |
succo di limone |
pectina |
panna 35% m.g. |
acqua |
LILLY NEUTRO |
CHOCOCREAM MILK & COCOA |
CLASSIC FRENCH DOUGH
Ingredients
1250g
full-fat milk (3,5% fat)
500g
fresh yeast
60g
Preparation
Mix all the ingredients until you get a smooth dough.
Let the dough rest for 40 minutes at room temperature.
LAMINATION
Laminate the 1800g dough with 500g of butter in sheets, and fold it in 4 and then in 3
HAZELNUT FILLING
Ingredients
Preparation
Fill one part with PRALINE NOISETTE.
APRICOT CONFIT
Ingredients
200g
caster sugar
120g
lemon juice
20g
pectin
1,5g
Preparation
Heat the puree with the lemon juice, meanwhile mix the sugar with the pectin NH.
Add everything to the puree, bring to the boil.
Let it cool.
MILK & COCOA NAMELAKA
Ingredients
liquid cream 35% fat
150g
water
40g
40g
liquid cream 35% fat
Preparation
Bring the cream to a boil.
Add water, LILLY NEUTRO and mix.
Add the CHOCOCREAM MILK & COCOA while mixing.
Finally add the cold cream until everything is emulsified.
Cover with cling film and leave to rest overnight in the refrigerator.
Final composition
After resting in the fridge, take the dough with the lines and roll it out to a thickness of about 3mm.
Make a rectangle 23 cm long and 3 cm wide, weighing about 90 grams, put in XF52 molds (PAVONI) and let it rise at 26°C for 150-180 minutes with relative humidity of 70-80%.
Once risen, pressure cook at 155°C°C for 25 minutes.
let it cool and then fill with a spike of PRALINE NOISETTE, other spikes of apricot confit.
Finally, assemble the namelaka with CHOCOCREAM MILK&COCOA and fill the puff pastry egg.
Sprinkle the surface with BIANCANEVE NT.
