BAULETTO COCONUT MILK CHOCOLATE
Cake with coconut and milk chocolate
Difficulty level
Cake with coconut and milk chocolate
Ingredients
| DOLCE FORNO MAESTRO | g 2000 |
| water | g 650 |
| egg yolk | g 450 |
| caster sugar | g 140 |
| salt | g 16 |
| unsalted butter 82% fat | g 360 |
| fresh yeast | g 100 |
| Chopped coconut | g 400 |
| GOCCIOLONI CIOCCOLATO AL LATTE | g 600 |
Preparation
Start the dough with DOLCE FORNO, the yeast and 2/3 of the water specified in the recipe.
When the dough begins to form, add the remaining water several times and continue until a smooth structure is obtained.
Add sugar and salt, then the yolks and, when the gluten mesh is well formed, add the soft butter in 2-3 times.
Add the coconut Tuttafrutta and the Goccioloni.
Check that the temperature of the pasta is 26-28°C.
Leave to rise in a tub at 30°C with humidity of 60 for 40 minutes.
Break up and form a piece of 400gr and then tighten the dough well e
put it in the appropriate rectangular molds of 500gr.
Ingredients
| CHOCOSMART CIOCCOLATO LATTE | g 800 |
| PRALIN DELICRISP COCONTY | g 1200 |
Preparation
Heat the Chocosmart Latte to 40°C with the Pralin Delicrisp Coconty and dip the underside of the cake.
Whip the Chocosmart Latte in the planetary mixer and decorate the surface of the dessert with the help of a pastry bag with a nozzle as desired.
Complete the decoration with SPOT ORIGINAL Dobla, grated coconut and gold leaf.
After the leavening, after about 2 and a half hours, when the culmination of dough will be approximately at the height of the mold, leave for 10 minutes leavened products exposed to ambient air so that a skin is formed on the surface.
With a sharp knife, make a superficial incision (the cut to be made on the surface of the cake it doesn't have to be too deep and it's necessary to get hired
the characteristic shape to the finished product).
Bake at 160°C for around 33-35 minutes and in any case until to reach 92-94°C in the heart.
Freshly baked leavened products must be left to cool in position turned upside down for at least 6-8 hours before being decorated.
Pastry Chef and Gelato Maker
