MANDARIN AND GIANDUIA DOME
Difficulty level
Ingredients
| DOLCE FORNO MAESTRO | g 3000 |
| water | g 400 |
| full-fat milk (3,5% fat) | g 300 |
| eggs | g 450 |
| salt | g 30 |
| unsalted butter 82% fat | g 300 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 15 |
| Pasta Frutta Oro lemon - Cesarin | g 15 |
| Pasta Frutta Oro orange - Cesarin | g 15 |
| fresh yeast | g 120 |
Preparation
Use a mixer with plunger arms.
Knead all the ingredients (except the butter) for approximately 20 minutes.
Then add the butter and continue until you obtain a smooth and velvety paste with a soft consistency.
Leave the dough to rise for 40 minutes to allow it to rise.
Divide the dough in two (approximately 2200 g)
Knock down positively (to have a better result during the folding phase).
Ingredients
| butter-platte | g 500 |
Preparation
Flake a pastry with a 500 g slab of butter and make a simple indentation, then give 1 fold at 3, then 1 fold at 4.
Flake the second pastry with the same quantity of butter but give 2 folds to 4 (pasta that will be cut into strips).
Let it rest for at least 30 minutes in the refrigerator.
Preparation
Lower the dough to a height of 2-3 cm.
Cut strips of dough 4-5mm thick
Lightly moisten the surface of the puffed dough with folds 3 and 4 and place the previously cut strips of dough on the surface until it is completely covered.
Leave to rest for another 30 minutes in the fridge before proceeding with forming the domes
Ingredients
| AVOLETTA | g 350 |
| type 00 white flour | g 35 |
| VIGOR BAKING | g 2,5 |
| cornstarch | g 20 |
| egg whites | g 260 |
| unsalted butter 82% fat | g 55 |
| SINFONIA CIOCCOLATO LATTE 38% | g 105 |
| salt | g 2,5 |
| Pasta Frutta Oro orange - Cesarin | g 20 |
Preparation
Mix the dry elements and then add the egg whites.
Melt the butter at low temperature and add it to the previously melted chocolate and orange paste.
Combine the two compounds until you obtain a homogeneous mixture
Spread on a 40X60 baking tray with baking paper and bake for 10-12 minutes. at 160-170°C with the valve closed.
Leave to cool.
Blast down and cup discs with a diameter of 5 cm
Ingredients
| NOUGATY GIANDUIA | To Taste |
| candied tangerin peel in cubes | To Taste |
Preparation
Fill each financier square with a layer of gianduia nougaty.
Blast chill until completely frozen. Store the squares in the freezer until used.
Laminate the dough with a sheeter to a thickness of 3-4mm
Cut out discs of dough with a diameter of 12-12.5 cm (keeping the decorated part in contact with the bench).
Place the milk chocolate and orange finacier in the center of the discs and close the edges of the croissant dough to form a dome.
Place in a leavening cell at a temperature of 26°C with relative humidity of approximately 70% for 2 hours.
cook in a fan oven at 150°C for 25 minutes.
Once baked, polish them while still hot with a saturated syrup (60-40).
Chocolatier and Pastry Chef
