BRIOCHES FOR ICE CREAM (MADE WITH PANDORA)
PASTRY LEAVENED PRODUCT, PERFECT TO BE FILLED WITH YOUR FAVOURITE ICE CREAM
|PANDORA GRAN SVILUPPO||g 1000|
|unsalted butter 82% fat||g 50|
Knead all the ingredient together with a kneading machine, until you obtain a velvet smooth dough. It is recommended to add the water in more than once.
Shape the dough into a ball, cover it with a plastic cloth and let rest for 20 at room temperature.
Divide the dough into 70-90-g portions and shape them into balls.
Store into the proofer room at 28-30°C with relative humidity of approximately the 80% for 50-70 minutes.
Brush the brioches with the beated eggs and bake at 190-200°C for 15-18 minutes.