DOLCE FORNO |
acqua |
latte 3.5% m.g. |
uova |
EYLEN MÉLANGE CREMA/CAKE |
lievito |
sale |
EYLEN MÉLANGE CROISSANT/SFOGLIA |
JOYPASTE VANIGLIA BIANCA |
LILLY NEUTRO |
SINFONIA CIOCCOLATO BIANCO |
panna 35% m.g. |
Crema pasticcera |
FRUTTIDOR LAMPONE |
frutta fresca |
BIANCANEVE |
BRIOCHE DOUGH
Ingredients
2500g
water
250g
milk 3.5% fat
375g
eggs
375g
yeast
100g
salt
25g
Preparation
Mix all the ingredients in a spiral mixer or a doble arm mixer, except for the margarine or butter, until obtained a smooth dough.
Finish the dough with the soft margarine or butter added in 2 times.
Leave the dough to rest well covered for about 30-45 minutes in the refrigerator (+ 5 °C).
Pass the dough through a sheeter ang give a rectangular shape.
Place the margarine or butter in the middle and fold over the dough.
Laminate giving two double turns.
Finally laminate the dough at 2,5mm and cut out bands of 3cm by 110cm in length and roll over.
Place into suitable mould and leave to prove for 150-180 min at 24-26°C, with a 70-80% of humidity.
Bake at 180-190C° for about 20min.
VANILLA AND WHITE CHOCOLATE CHANTILLY
Ingredients
milk 3.5% fat
100g
15g
SINFONIA CIOCCOLATO BIANCO
170g
liquid cream 35% fat
200g
Preparation
Heat up the milk with the JOYPASTE at 85ºC.
Add the LILLY and stir.
Pour over the chocolate and emulsify with the hand blander. Add in the cold liquid cream mixing well and let crystallize in the refrigerator around 8 hours.
Final composition
Cut horizontally the brioche in half.
Whip the vanilla chanitlly.
Pipe the vanilla chantilly in intervals with the CHOCOCREAM and the fresh fruits around the outer rim of the brioche forming like a crown.
Fill the center with FRUTTIDOR and some drops of CHOCOCREAM.
Close the tropezienne and dust it with the BIANCANEVE.
Decorate with DAISY, CHOCOLATE RASPBERRY and CURVY SPOTS GREEN DOBLA.
