RED BERRIES BRIOCHE
Recipe for 17 brioches
|DOLCE FORNO MAESTRO||g 1000|
|caster sugar||g 30|
|unsalted butter 82% fat - soft||g 500|
|grated lemon zest - and orange||g 20|
Mix the water and the fresh yeast directly in the mixer bowl.
Add DOLCE FORNO MAESTRO, eggs, salt and sugar.
Knead for 12-15 minutes until the dough is soft and smooth.
Incorporate the soft butter and the zests and knead until complete incorporation.
The temperature of the dough at the end of the kneading must be between 22/24°C.
Place the brioche dough into a recipient covered with plastic wrap and let proofing at room temperature for about 1 hour. The volume has to double.
Place the dough in the fridge for 1 hour (or for a night, if necessary).
Cut out the dough in 120gr pieces, roll them out and place in the buttered mold (pudding shaped).
Allow to proof at temperature between 28-29°C with relative humidity of 80% for 2 hours.
After proofing, egg wash the surface and bake at 160°C for about 15-18 minutes.
|strawberry purée||g 450|
|SINFONIA CIOCCOLATO BIANCO||g 570|
|liquid cream 35% fat||g 1000|
|LILLY NEUTRO||g 24|
Hydrate the jelly with water.
Bring the strawberry purèe to a boil and pour the mixture (while still warm) on the melted white chocolate to obtain a good emulsion.
Add the melted gelatine and mix with a dip mixer. Add the liquid cream.
Refrigerate for at least 8 hours to let it crystallize.
Whip in a planetary mixer until soft and creamy.
|raspberries purée||g 450|
|ZUCCHERO INVERTITO||g 20|
|caster sugar||g 25|
Heat up the raspberry purèe with ZUCCHERO INVERTITO at 50°C, add the sugar previously mixed with the pectin.
Bring to a boil for 2 minutes.
Reserve in the fridge.
Fill the brioche with the red fruits crunchy cream.
Spread over the surface of the dessert a layer of strawberry chantilly.
Decorate using fresh red fruits and Dobla's Rose Petal Pink.
Lastly, pour over the raspberry coulis.