DOLCE FORNO MAESTRO |
latte intero |
sale |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
lievito di birra |
burro piatto |
zucchero semolato |
uova intere |
SOVRANA |
FRENCH CLASSIC DOUGH
Ingredients
2500g
full-fat milk (3,5% fat)
1000g
salt
25g
fresh yeast
120g
Preparation
Knead all the ingredients for approximately 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
Form a dough and leave for 40 minutes for the leavening to begin which will then be stopped by flattening the dough.
Divide the dough in two and then follow a positive blast chilling cycle to have a better result during the peeling phase.
LAMINATION
Ingredients
butter-platte
500g
Preparation
Flake a pastry with a 500 g slab of butter and make a simple indentation, then give 1 fold at 3, then 1 fold at 4.
Leaf the second dough with the same quantity of butter but give 2 folds to 4. ( dough on which the colored dough will be placed).
Let it rest for at least 30 minutes in the refrigerator.
VANILLA BAKESTABLE CREAM
Ingredients
full-fat milk (3,5% fat)
1000g
caster sugar
400g
eggs
300g
130g
salt
5g
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.
Leave to cool.
Final composition
After resting in the fridge, take the flaky dough and roll it out to a thickness of approximately 3mm.
Cut the dough into 25cm rectangles.
Spread the cream over the entire surface and sprinkle the nuggets.
Close the rectangles in half, turn the rectangles upside down with the closure underneath and cut to 5 cm.
Place in a leavening cell at 26°C for 150-180 minutes with relative humidity of 70-80%.
Once leavened, bake at 150°C for 25-27 minutes, after exiting the oven polish with BLITZ or alternatively with a saturated syrup (water and sugar 40-60%)
