IRCA | BRIOCHE TWIST

Ingredients

PANDORA GRAN SVILUPPO g 1000
fresh yeast g 25
water g 300
eggs g 200
unsalted butter 82% fat g 100

Preparation

Mix with a mixer all the ingredients until a smooth dough is obtained, adding the water several times.
Roll the dough and let it rest for 20 minutes at room temperature covered with a plastic sheet. Divide the dough into 60 gr pieces and mix.
Put the brioches in a cell at 28-30°C for 60-80 minutes with relative humidity of about 80%.

Ingredients

CREMIRCA LIMONE qb
CREMIRCA ARANCIA - in alternative qb
CREMIRCA CIOCCOLATO THERMO - in alternative qb

Ingredients

TOP CREAM g 400-450
water g 1000
CREMIRCA LIMONE qb
CREMIRCA ARANCIA - in alternative qb
MORELLINA - in alternative qb

Preparation

Add TOP CREAM to the water and vigorously shake with the whisk.
Let it rest for 3 minutes and briefly mix to get a perfect creaminess.
Add the same weight of the chosen flavoring cream for the filling and mix everything.

Final composition

Once the brioches have risen, dress with the pastry bag a CREMIRCA spiral.

Cook at 180°C for about 15-18 minutes.

Once cooked polish with the BLITZ or with a saturated syrup (water and sugar 40-60%).

Stuff with the TOP CREAM flavored with the same taste of the external spiral.