Farina W 330 |
acqua |
NATUR ACTIV |
PANE & LATTE |
PASTA BITTER |
zucchero semolato |
PEPITA FONDENTE 1800 |
CACAO IN POLVERE |
zucchero di canna |
burro 82% m.g. |
albumi |
sale fino |
panna 35% m.g. |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
LILLY NEUTRO |
Mascarpone |
FIRST DOUGH (EVENING)
Ingredients
Preparation
Knead all the ingredients in the spiral for about 10 minutes.
Leave to rise for 12 hours at 22-24 hours if C or 16-18 hours at 18-20 (should triple).
SECOND DOUGH
Ingredients
Preparation
Knead BREAD & MILK, water (immediately a 70% then the rest in step) and first dough until you get a smooth and homogeneous dough.
Add sugar and BITTER PASTE then the rain PEPITA 1800.
Place for 60-70 minutes at 28-30, then divide the dough into balls of 50 g, roll up, lay on baking trays with baking paper and let rise for about 3 hours at 30 ºC with 80% humidity.
CRAQUELIN
Ingredients
Flour W 330
360g
40g
raw sugar
400g
unsalted butter 82% fat
335g
egg whites
80g
salt
8g
Preparation
Knead cold butter, cocoa and flour and sand, then add sugar and salt and finally the egg whites.
Spread between two sheets of baking paper to 3mm and break down.
CHANTILLY WITH CHOCOLATE AND MASCARPONE
Ingredients
liquid cream 35% fat
500g
30g
Mascarpone cheese
200g
liquid cream 35% fat
500g
Preparation
Microwave the first part of the cream with the JOYPASTE VANILLA.
Dissolve the NEUTRAL LILLY in the hot cream.
Add the BITTER PASTE and blend with immersion mixer.
Finish with the mascarpone and the remaining fresh cream and blend.
Cover with contact film and place in the refrigerator for one night.
Final composition
Place the craquelin disc over the cloud and bake at 200 ºC for about 12-13 minutes.
Once the cloud has cooled, pierce the bottom and stuff with the chantilly with cocoa & mascarpone mounted in planetarium with whip.
Sprinkle with SNOW WHITE.
