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BRIOCHES FOR ICE CREAM (MADE WITH PANDORA)

PASTRY LEAVENED PRODUCT, PERFECT TO BE FILLED WITH YOUR FAVOURITE ICE CREAM

Difficulty level

Ingredients

PANDORA GRAN SVILUPPO g 1000
yeast g 40
unsalted butter 82% fat g 50
sugar g 50
water g 450

Preparation

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.

Ingredients

eggs To Taste
Final composition

Brush the brioches with the beated eggs and bake at 190-200°C for 15-18 minutes.