DOLCE FORNO |
1000g |
type 00 white flour |
200g |
eggs |
1050g |
unsalted butter 82% fat |
300g |
fresh yeast |
30g |
salt |
25g |
water |
500g |
caster sugar |
500g |
tangerine puree |
150g |
MIRAGEL SPRAY NEUTRO |
qb |
Savarin dought
Ingredients
1000g
type 00 white flour
200g
eggs
1050g
unsalted butter 82% fat
300g
fresh yeast
30g
salt
25g
Preparation
Mix the DOLCE FORNO - flour - yeast - salt and 350 g of cold eggs in a planetary mixer with a leaf.
When the dough begins to form add the remaining eggs in stages, until a good gluten mesh is created (about 20 minutes).
Finally add the soft butter in 2-3 times until completely absorbed.
Cover the bowl with plastic wrap and leave to double in volume in the cold room at 26-28°C (about 2 hours).
Knead again for a few minutes.
With the help of a pastry bag, fill the mold up to halfway and let it rise at 28/30°C until the dough reaches the top of the mould.
Bake at about 160°C in a fan oven for 12/15 minutes.
Citrus fruits syrup
Ingredients
water
500g
caster sugar
500g
tangerine puree - Profumi d'Italia Mandarino di Ciaculli Cesarin
150g
Preparation
Bring the water and sugar to the boil.
Once the syrup is around 45-50°C, add the fruit pulp and mix with an immersion blender.
Final composition
Immerse the savarins in the citrus syrup heated to 65-70°C for about 30-45 minutes.
Squeeze them lightly to remove the excess syrup and put them on a rack to drain.
Cover the savarins with MIRAGEL SPRAY.
Insert a little Profumi D'Italia Bergamotto into the typical slot of the savarin and then arrange the dessert in Tartelette Cup Dobla in dark chocolate.
Decorate with silver foil.
Antonio Losito
Pasticciere e Gelatiere
After his studies, Antonio began his career working in renowned patisseries, hotels, and restaurants, such as Iginio Massari’s Patisserie Veneto and the Pierino Penati restaurant, which has a Michelin st
