DOLCE FORNO |
acqua |
latte intero |
uova intere |
burro 82% m.g. |
sale |
zucchero semolato |
lievito |
PEPITA FONDENTE 1100 |
AVOLETTA |
albume |
amido di riso |
CACAO IN POLVERE |
CHOCOCREAM CARAMEL FLEUR DE SEL |
BRIOCHE DOUGH RECIPE
Ingredients
1000g
water
150g
full-fat milk (3,5% fat)
170g
eggs
150g
unsalted butter 82% fat
150g
salt
15g
caster sugar
30g
yeast
50g
150g
Preparation
- Knead all the ingredients, except for the butter and the eggs which will be added a little at a time, until a smooth dough with a soft consistency is obtained.
- Let the dough rest for 25-30 minutes covering it with a plastic cloth
- Divide into 60-70 g pieces. Roll up the pieces, place them on sheets and leave in a rising room at 28-30°C with relative humidity of 60-80% for about 80-90 minutes (otherwise place them in a warm place covering them with a plastic cloth)
ALMOND AND COCOA GLAZE
Ingredients
200g
caster sugar
80g
egg whites
140g
rice starch
60g
unsalted butter 82% fat
40g
30g
Preparation
- Mix the AVOLETTA with the sugar, CACAO and rice starch
- Add the egg white and mix in a planetary mixer with a paddle attachment at medium speed for 5 minutes.
- Add the melted butter and mix
GLAZING THE VENEZIANA AND BAKING
- Using a flexible spatula or a a pastry bag with smooth noozle, apply a uniform layer of glaze on the top of the dough
- Bake at 180° for about 15 minutes
FILLING
Ingredients
Preparation
After complete cooling fill the veneziana with CHOCOREAM CARAMEL FLEUR DE SEL.
