IRCA

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

Mix all the ingredients in a planetary mixer with a whisk until you obtain a homogeneous cream or mix them with an immersion mixer. Let it rest for about 5 minutes after which pour a correct dose according to the plate supplied and cook at 190-200°C for about 100 seconds.

Ingredients

DOLCE FORNO g 3.000
water g 400
full-fat milk (3,5% fat) g 300
eggs g 450
salt g 30
unsalted butter 82% fat g 300
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15
yeast g 120

Preparation

Mix all the ingredients in a planetary mixer with a whisk until you obtain a homogeneous cream or mix them with an immersion mixer. Let it rest for about 5 minutes after which pour a correct dose according to the plate supplied and cook at 190-200°C for about 100 seconds.

Ingredients

laminated butter g 1.000

Ingredients

NOCCIOLATA PREMIUM qb

Ingredients

NOUGATY GIANDUIA qb