facebook-tracking-pixelIRCA | Two-tone brioche

Ingredients

Flour W 330 g 560
RENO CONCERTO FONDENTE 72% g 75
sugar g 40
water g 310
unsalted butter 82% fat g 50
CACAO IN POLVERE g 15
yeast g 10
salt g 8

Preparation

- Cocoa dough recipe:

Ingredients

DOLCE FORNO g 3.000
water g 400
milk g 300
eggs g 450
salt g 30
unsalted butter 82% fat g 300
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15
yeast g 120

Preparation

- Cocoa dough recipe:

Ingredients

laminated butter g 1.000

Ingredients

BARRETTE FONDENTE To Taste

Ingredients

CHOCOBAKE CHOCOLAT To Taste