SAVARIN BRIOCHES CITRUS AND BERGAMOT
Citrus and bergamot savarin
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Citrus and bergamot savarin
Ingredients
DOLCE FORNO | g 1000 |
type 00 white flour | g 200 |
eggs | g 1050 |
unsalted butter 82% fat | g 300 |
fresh yeast | g 30 |
salt | g 25 |
Preparation
Mix the DOLCE FORNO - flour - yeast - salt and 350 g of cold eggs in a planetary mixer with a leaf.
When the dough begins to form add the remaining eggs in stages, until a good gluten mesh is created (about 20 minutes).
Finally add the soft butter in 2-3 times until completely absorbed.
Cover the bowl with plastic wrap and leave to double in volume in the cold room at 26-28°C (about 2 hours).
Knead again for a few minutes.
With the help of a pastry bag, fill the mold up to halfway and let it rise at 28/30°C until the dough reaches the top of the mould.
Bake at about 160°C in a fan oven for 12/15 minutes.
Ingredients
water | g 500 |
caster sugar | g 500 |
tangerine puree - Profumi d'Italia Mandarino di Ciaculli Cesarin | g 150 |
Preparation
Bring the water and sugar to the boil.
Once the syrup is around 45-50°C, add the fruit pulp and mix with an immersion blender.
Ingredients
MIRAGEL SPRAY NEUTRO | To Taste |
Immerse the savarins in the citrus syrup heated to 65-70°C for about 30-45 minutes.
Squeeze them lightly to remove the excess syrup and put them on a rack to drain.
Cover the savarins with MIRAGEL SPRAY.
Insert a little Profumi D'Italia Bergamotto into the typical slot of the savarin and then arrange the dessert in Tartelette Cup Dobla in dark chocolate.
Decorate with silver foil.
Pastry Chef and Gelato Maker