SALTED CARAMEL MONOPORTION VENEZIANA
Doses for 25 monoportion veneziana
Difficulty level
Doses for 25 monoportion veneziana
Ingredients
| DOLCE FORNO | g 1000 |
| water | g 150 |
| full-fat milk (3,5% fat) | g 170 |
| eggs | g 150 |
| unsalted butter 82% fat | g 150 |
| salt | g 15 |
| caster sugar | g 30 |
| yeast | g 50 |
| PEPITA FONDENTE 1100 | g 150 |
Preparation
- Knead all the ingredients, except for the butter and the eggs which will be added a little at a time, until a smooth dough with a soft consistency is obtained.
- Let the dough rest for 25-30 minutes covering it with a plastic cloth
- Divide into 60-70 g pieces. Roll up the pieces, place them on sheets and leave in a rising room at 28-30°C with relative humidity of 60-80% for about 80-90 minutes (otherwise place them in a warm place covering them with a plastic cloth)
Ingredients
| AVOLETTA | g 200 |
| caster sugar | g 80 |
| egg whites | g 140 |
| rice starch | g 60 |
| unsalted butter 82% fat | g 40 |
| CACAO IN POLVERE | g 30 |
Preparation
- Mix the AVOLETTA with the sugar, CACAO and rice starch
- Add the egg white and mix in a planetary mixer with a paddle attachment at medium speed for 5 minutes.
- Add the melted butter and mix
Preparation
- Using a flexible spatula or a a pastry bag with smooth noozle, apply a uniform layer of glaze on the top of the dough
- Bake at 180° for about 15 minutes
Ingredients
| CHOCOCREAM CARAMEL FLEUR DE SEL | g 400 |
Preparation
After complete cooling fill the veneziana with CHOCOREAM CARAMEL FLEUR DE SEL.
