|PANDORA GRAN SVILUPPO||g 1000|
|fresh yeast||g 25|
|unsalted butter 82% fat||g 100|
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%.
|TOP CREAM||g 400-450|
|CREMIRCA ARANCIA - in alternative||qb|
|MORELLINA - in alternative||qb|
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.
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.