facebook-tracking-pixelIRCA | Veneziane

Ingredients

CROISMART g 1.000
water g 300
fresh yeast g 50
unsalted butter 82% fat g 100
eggs g 100

Preparation

METHOD: divide the dough into 55 gramme pieces, roll them into balls and place them on sheets in a rising room at 28-30°C for about 60-80 minutes with a relative humidity of about 80%.

Ingredients

BRIOBIG g 500
egg whites g 300-325

Ingredients

pearl sugar To Taste
eggs To Taste