DOLCE FORNO MAESTRO |
latte intero |
sale |
lievito di birra |
burro piatto |
CREMA SNACK |
panna 35% m.g. |
formaggio Crescenza |
Pepe macinato |
CHOCOCREAM CARAMEL FLEUR DE SEL |
CLASSIC FRENCH DOUGH
Ingredients
Preparation
Mix all the ingredients until you get a smooth dough.
Let the dough rest for 40 minutes at room temperature.
Divide into 2 1800g batches.
Perform a positive blast chilling cycle.
LAMINATION
Ingredients
butter-platte
500g
Preparation
Laminate the first 1800g dough with 500g of butter in sheets, and fold it in 4 and then in 3
Laminate the second 1800g dough with 500g of butter in sheets and fold it in 4 and then in 4
Let the dough rest in the refrigerator for 1.30 min.
Cut small strips of dough 0.5 cm wide, of the dough with 2 folds in 4 arrange them, laying them down, on top of the dough with the folds in 3 and 4, until it is completely covered.
SAVOURY CREAM
Ingredients
CREMA SNACK
200g
liquid cream 35% fat
400g
full-fat milk (3,5% fat)
400g
Crescenza soft cheese
250g
3g
salt
3g
Preparation
Mix all the ingredients in a planetary mixer.
Cut the braided cube diagonally and fill with the CREMA SNACK with Crescenza cheese e salumi.
SWEET FILLING
Ingredients
Preparation
Fill the braided hole with CHOCOCREAM CARAMEL FLEUR DE SEL
Final composition
After resting in the fridge, take the dough with the lines and roll it out to a thickness of about 3mm.
Make a rectangle 13cm long by 5cm wide, create a braid made up of 2 rectangles.
Place in the appropriate cube molds and let rise.
Place in a leavening cell at 26°C for 150-180 minutes with relative humidity of 70-80%.
Once risen, cook at 155°C°C for 25 minutes.
Farcire con la farcitura salata o la facitura dolce.
