GIANDUIA AND MANDARIN CROWN
Difficulty level
Ingredients
| DOLCE FORNO MAESTRO | g 1250 |
| full-fat milk (3,5% fat) | g 500 |
| salt | g 6 |
| fresh yeast | g 60 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 15 |
| butter-platte - LAMINATION | g 500 |
Preparation
Mix all the ingredients until you get a smooth dough.
Leave the dough to rest for 40 minutes at room temperature.
Carry out a positive killing cycle.
The next day, roll out the dough, add the butter, and make a classic 3 and 4 fold.
Leave in the refrigerator for 1.30 minutes.
Place the colored cocoa paste(450g) on the puff pastry(1800g+500g flat butter) and roll out to 4mm
Cut strips 23cm long and 1cm wide and braid with 3 strips.
Once the braid has been made, cup a base of paste to obtain a base.
Ingredients
| DOLCE FORNO MAESTRO | g 685 |
| full-fat milk (3,5% fat) | g 275 |
| salt | g 8 |
| fresh yeast | g 33 |
| CACAO IN POLVERE | g 50 |
| water | g 40 |
| unsalted butter 82% fat | g 40 |
Preparation
Then mix all the ingredients except the water, butter and cocoa which will be added when the dough is finished.
It is advisable to make a batter with melted butter, warm water and cocoa before adding them to the dough.
The proportion between colored pasta and mash is 1 to 4 (in this case 450g of colored pasta and 1800g of mash, the weight of the flat butter is not taken into account)
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| liquid cream 35% fat | g 100 |
| caster sugar | g 100 |
| eggs | g 150 |
| SOVRANA | g 120 |
| SINFONIA GIANDUIA FONDENTE | g 600 |
| PRALINE NOISETTE | g 100 |
Preparation
Dry mix sugar and SOVEREIGN, add the whole eggs and mix with a whisk.
Boil the milk and cream and add it to the previously prepared mixture, mix well and bring back to a small boil.
Add the SINFONIA GIANDUIA DARK and the PRALINE NOISETTE, mix well until completely dissolved.
Pour the cream into special 3cm diameter cylinder silicone molds and blast chill
Ingredients
| tangerine puree - RAVIFRUIT | g 500 |
| - REHYDRATED | g 15 |
| caster sugar | g 30 |
Preparation
Heat the RAVIFRUIT MANDARIN PUREE and the granulated sugar, add the dissolved gelatine
Pour into 4cm diameter silicone hemisphere moulds
Break down
Leave the braids to rise in rings with a diameter of 10cm and a height of 3cm at 24-26°C for 150-180 minutes with humidity of 70-80%.
Before baking Insert the cylinder of frozen gianduia cooking cream and bake at 155°C for 22min.
Frost the mandarin dome with BLITZ.
Once the braids have been taken out of the oven and cooled, fill the bottom with NOISETTE PRALINES and place the mandarin dome on the cooking cream.
Decorate with 4X4 MANDARIN CUBES and PURPLE FLOWER DOBLA
Pastry Chef
