IRCA | BRIOCHE TROPEZIENNE

Ingredients

DOLCE FORNO g 2500
water - at room temperature g 250
milk 3.5% fat g 375
eggs g 375
unsalted butter 82% fat - soft g 375
yeast g 100
salt g 25
butter-platte - for the turns g 1000

Preparation

Mix all the ingredients in a spiral mixer or a doble arm mixer, except for the butter, until obtained a smooth dough.

Finish the dough with the soft 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 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 24C°, with a 70-80% of humidity.

Bake at 180-190C° for about 20min.

Ingredients

milk 3.5% fat g 100
JOYPASTE VANIGLIA BIANCA g 5
LILLY NEUTRO g 15
SINFONIA CIOCCOLATO BIANCO g 170
liquid cream 35% fat g 200

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.

Ingredients

CHOCOCREAM PASTICCERA qb
TOFFEE D'OR CARAMEL qb
BIANCANEVE PLUS qb
Final composition

Cut horizontally the brioche in half.

Whip the vanilla chanitlly.

Pipe the vanilla chantilly in intervals with the CHOCOCREAM around the outer rim of the brioche forming like a crown.

Fill the center with both creams and some drops of TOFFEE D'OR CARAMEL.

Close the tropezienne and dust it with the BIANCANEVE.

Decorate with DAISY XL DOBLA.

 

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef