DRAGEES ORANGE AND HAZELNUT
Difficulty level
Ingredients
| - ACADEMY CESARIN SELECTION | g 1000 |
| JOYPLUS PROSOFT | To Taste |
Preparation
Mix the orange cubes with the prosoft and let it rest for 24 hours, remembering to mix them sanctuariously.
Sift.
Ingredients
| - WITH PROSOFT | g 1000 |
| SINFONIA NOCCIOLATO BIANCO - MELTED AT 45°C | g 1000 |
Preparation
Make the dragees by adding the chocolate little by little.
Once finished, let it rest.
Ingredients
| - COVERED WITH NOCCIOLATO BIANCO | g 2000 |
| SINFONIA GIANDUIA FONDENTE | g 1000 |
Preparation
Make the dragees by adding the chocolate little by little.
Once finished, let it rest.
Ingredients
| water | g 200 |
| sugar | g 100 |
| - ARABICA | g 100 |
| g 12 |
Preparation
Heat the three ingredients to 65°C.
Mix the oil and lecithin with a mixer and then let it cool.
Mix again.
Start the process by pouring the polish into the machine, 0.3%, 3 grams per kg of product, to distribute correctly.
Before the processing phase, spread a thin layer of chocolate on the walls of the empty pan, to facilitate the rolling of the fruit. Start processing with the fruit in the machine with:
-rotation speed 50%
-air temperature 13°c
-fruit temperature 20°c
add the chocolate at 42-45°c, manually in small steps, or using the sprayer, waiting for complete crystallization at each addition before proceeding with the next
At the end of the thickening phase:
-stabilize at 12-14°c for 6-8 hours
Resume processing to "smooth the chocolate":
-air temperature 40°c
-speed 60%
-time approximately 30 minutes, until they are sufficiently regular
Finish processing to completely stabilize the product with:
-air temperature 12°c
-speed 60%
-time 30 minutes about
-can be customized with cocoa, water-soluble colorants with alcohol
Remove the product and store at controlled temperature and humidity
Pastry Chef
