Two-tone brioche
Difficulty level
Ingredients
| Flour W 330 | g 560 |
| RENO CONCERTO FONDENTE 72% | g 75 |
| sugar | g 40 |
| water | g 310 |
| unsalted butter 82% fat | g 50 |
| CACAO IN POLVERE | g 15 |
| yeast | g 10 |
| salt | g 8 |
Preparation
Ingredients
| DOLCE FORNO | g 3.000 |
| water | g 400 |
| milk | g 300 |
| eggs | g 450 |
| salt | g 30 |
| unsalted butter 82% fat | g 300 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 15 |
| yeast | g 120 |
Preparation
Ingredients
| laminated butter | g 1.000 |
Ingredients
| BARRETTE FONDENTE | To Taste |
Ingredients
| CHOCOBAKE CHOCOLAT | To Taste |
