DOLCE FORNO |
9.450g |
water |
1.400g |
yeast |
35g |
unsalted butter 82% fat |
3.850g |
eggs |
2.000g |
sugar |
600g |
egg yolk |
1.850g |
egg yolks |
600g |
caster sugar |
975g |
honey |
400g |
BURRO DI CACAO |
225g |
vanilla beans |
4 |
candied orange paste |
350g |
grated lemon zest |
20g |
liquid cream 35% fat |
875g |
salt |
120g |
BIANCANEVE |
|
JOYGELATO MASCARPONE |
45g |
LILLY NEUTRO |
100g |
FIRST DOUGH:
Ingredients
Preparation
Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:
FIRST DOUGH:
Ingredients
Preparation
Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:
FIRST DOUGH:
Ingredients
unsalted butter 82% fat
2.250g
egg yolks
600g
caster sugar
600g
honey
400g
225g
vanilla beans
4
candied orange paste
350g
grated lemon zest
20g
Preparation
Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:
FIRST DOUGH:
Ingredients
3.375g
liquid cream 35% fat
375g
eggs
600g
unsalted butter 82% fat
500g
caster sugar
375g
egg yolk
1.000g
salt
120g
Preparation
Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:
