laminated egg
Difficulty level
Ingredients
| DOLCE FORNO MAESTRO | g 1250 |
| full-fat milk (3,5% fat) | g 500 |
| fresh yeast | g 60 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g |
Preparation
Mix all the ingredients until you get a smooth dough.
Let the dough rest for 40 minutes at room temperature.
Preparation
Laminate the 1800g dough with 500g of butter in sheets, and fold it in 4 and then in 3
Ingredients
| PRALINE NOISETTE | To Taste |
Preparation
Fill one part with PRALINE NOISETTE.
Ingredients
| - RAVIFRUIT | g 200 |
| caster sugar | g 120 |
| lemon juice | g 20 |
| pectin - NH | g 1,5 |
Preparation
Heat the puree with the lemon juice, meanwhile mix the sugar with the pectin NH.
Add everything to the puree, bring to the boil.
Let it cool.
Ingredients
| liquid cream 35% fat - HOT | g 150 |
| water | g 40 |
| LILLY NEUTRO | g 40 |
| CHOCOCREAM MILK & COCOA | g 250 |
| liquid cream 35% fat - COLD |
Preparation
Bring the cream to a boil.
Add water, LILLY NEUTRO and mix.
Add the CHOCOCREAM MILK & COCOA while mixing.
Finally add the cold cream until everything is emulsified.
Cover with cling film and leave to rest overnight in the refrigerator.
After resting in the fridge, take the dough with the lines and roll it out to a thickness of about 3mm.
Make a rectangle 23 cm long and 3 cm wide, weighing about 90 grams, put in XF52 molds (PAVONI) and let it rise at 26°C for 150-180 minutes with relative humidity of 70-80%.
Once risen, pressure cook at 155°C°C for 25 minutes.
let it cool and then fill with a spike of PRALINE NOISETTE, other spikes of apricot confit.
Finally, assemble the namelaka with CHOCOCREAM MILK&COCOA and fill the puff pastry egg.
Sprinkle the surface with BIANCANEVE NT.
Pastry Chef
