NUVOLE AL LATTE
Pastry for Breakfast
Difficulty level
Pastry for Breakfast
Ingredients
| Flour W 330 | g 500 |
| water | g 275 |
| NATUR ACTIV | g 40 |
Preparation
Knead all the ingredients in the spiral for about 10 minutes.
Leave to rise for 12 hours at 22-24 hours if C or 16-18 hours at 18-20 (should triple).
Ingredients
| PANE & LATTE | g 500 |
| water | g 250 |
| PASTA BITTER | g 150 |
| caster sugar | g 80 |
| PEPITA FONDENTE 1800 | g 500 |
Preparation
Knead BREAD & MILK, water (immediately a 70% then the rest in step) and first dough until you get a smooth and homogeneous dough.
Add sugar and BITTER PASTE then the rain PEPITA 1800.
Place for 60-70 minutes at 28-30, then divide the dough into balls of 50 g, roll up, lay on baking trays with baking paper and let rise for about 3 hours at 30 ºC with 80% humidity.
Ingredients
| Flour W 330 | g 360 |
| CACAO IN POLVERE | g 40 |
| raw sugar | g 400 |
| unsalted butter 82% fat | g 335 |
| egg whites | g 80 |
| salt | g 8 |
Preparation
Knead cold butter, cocoa and flour and sand, then add sugar and salt and finally the egg whites.
Spread between two sheets of baking paper to 3mm and break down.
Ingredients
| liquid cream 35% fat | g 500 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 6 |
| LILLY NEUTRO | g 30 |
| Mascarpone cheese | g 200 |
| liquid cream 35% fat | g 500 |
Preparation
Microwave the first part of the cream with the JOYPASTE VANILLA.
Dissolve the NEUTRAL LILLY in the hot cream.
Add the BITTER PASTE and blend with immersion mixer.
Finish with the mascarpone and the remaining fresh cream and blend.
Cover with contact film and place in the refrigerator for one night.
Place the craquelin disc over the cloud and bake at 200 ºC for about 12-13 minutes.
Once the cloud has cooled, pierce the bottom and stuff with the chantilly with cocoa & mascarpone mounted in planetarium with whip.
Sprinkle with SNOW WHITE.
