CARBONARA BRAIDS
Difficulty level
Ingredients
| GRANSFOGLIA | Kg 1 |
| water - COLD | g 480 |
| g 700 |
Preparation
mix gran sfoglia with cold water, roll out and leave to rest covered in the fridge for at least 4 hours.
flake with the butter into plates and, alternating rests of 1 hour, fold 4 by 4.
roll out to about 3mm and use to insert the filling, cut, and cook at 180 degrees for about 20 minutes.
Ingredients
| PANDORA SALATA | Kg 1 |
| fresh yeast | g 60 |
| water - COLD | g 450 |
| - PUFF PASTRY ALREADY DONE | g 750 |
Preparation
Mix salted pandora with yeast and cold water until you obtain a smooth dough
spread out on a baking tray, cover and blast chill, leaving to rest in the fridge
insert the already formed puff pastry block (750g) and give a 3 and a 4 fold,
let it rest for a couple of hours and roll out to 3 mm
create strips: approximately 3cm x 8cm, cut inside and create braids.
leave to rise at 28 degrees for approximately 2 hours.
cook at 170 degrees for approximately 15 minutes
Ingredients
| CREMA SNACK | g 50 |
| fresh full-fat milk (3,5% fat) | g 100 |
| liquid cream | g 100 |
| pasteurized yolk | g 20 |
| - PARMIGIANO | g 20 |
| salt - NUTMEG, PEPPER | To Taste |
Preparation
Whip up the snack cream with milk and cream, then add the other ingredients
place some cooked braids in the upper part, with additional parmesan and crispy bacon
decorate the braids with the cream in the centre, and add the crispy bacon together with further cheese and pepper
Pastry Chef
"TO COMBINE WITH THE RAVIFRUIT WHITE PEACH COCKTAIL: 60ML RAVIFRUIT WHITE PEACH PUREA, 30ML ORANGE JUICE, 10ML LIQUID SUGAR, TONIC
"
