CROWNED BICOLOR BRIOCHE
Recipe for 16 brioches
Recipe for 16 brioches
Ingredients
| DOLCE FORNO MAESTRO | g 1000 |
| water | g 50 |
| yeast | g 45 |
| caster sugar | g 30 |
| salt | g 15 |
| eggs | g 400 |
| unsalted butter 82% fat - soft | g 500 |
| grated lemon zest - and orange | g 20 |
Preparation
Mix the water and the fresh yeast directly in the mixer bowl.
Add DOLCE FORNO MAESTRO, eggs, salt and sugar.
Knead for 12-15 minutes until the dough is soft and smooth.
Incorporate the soft butter and the zests and knead until complete incorporation.
The temperature of the dough at the end of the kneading must be between 22/24°C.
Place the brioche dough into a recipient covered with plastic wrap and let proofing at room temperature for about 1 hour. The volume has to double.
Place the dough in the fridge for 1 hour (or for a night, if necessary).
Cut out the dough in 25gr pieces and roll them out.
Ingredients
| DOLCE FORNO MAESTRO | g 940 |
| CACAO IN POLVERE | g 60 |
| yeast | g 55 |
| water | g 50 |
| caster sugar | g 30 |
| salt | g 15 |
| eggs | g 400 |
| unsalted butter 82% fat | g 500 |
| grated lemon zest - and orange | g 20 |
Preparation
Mix the water and the fresh yeast directly in the mixer bowl.
Add DOLCE FORNO MAESTRO, cocoa, eggs, salt and sugar.
Knead for 12-15 minutes until the dough is soft and smooth.
Incorporate the soft butter and the zests and knead until complete incorporation.
The temperature of the dough at the end of the kneading must be between 22/24°C.
Place the brioche dough into a recipient covered with plastic wrap and let proofing at room temperature for about 1 hour. The volume has to double.
Place the dough in the fridge for 1 hour (or for a night, if necessary).
Cut out the dough in 25gr pieces and roll them out.
Ingredients
| CHOCOCREAM CRUNCHY FRUTTI ROSSI | g 1600 |
Ingredients
| BLITZ | To Taste |
Place the rounded pieces of dough in the buttered mold (donut shape): use 5 pieces of classic dough and 5 pieces of cocoa dough alternating them.
Allow to proof at temperature between 28-29°C with relative humidity of 80% for 2 hours.
After proofing, egg wash the surface and bake at 160°C for about 18-20 minutes.
Immediatly after, unmold the brioche ad glaze it with the glossy covering.
Fill every ball with 10gr of red fruits crunchy cream.
Place in the middle of the brioche a Chocolate Signature Rose by Dobla.
"Make some drops over rose's petals using BLITZ to create a "dew" effect.
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