Red fruit roll
Difficulty level
Ingredients
| DOLCE FORNO MAESTRO | g 1250 |
| full-fat milk (3,5% fat) | g 500 |
| salt | g 12 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 10 |
| fresh yeast | g 60 |
Preparation
-Knead all the ingredients for approximately 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
-Form a paste and leave for 40 minutes.
-Roll out the dough until you obtain a rectangle and place it at 0°C for a few hours
Ingredients
| type 00 white flour | g 280 |
| water | g 35 |
| raspberries purée | g 130 |
| caster sugar | g 20 |
| unsalted butter 82% fat | g 45 |
| salt | g 2 |
| red food coloring | g 2 |
Preparation
-Knead all the ingredients except the butter which should be added when the dough is almost finished.
-Knead until you obtain a smooth and consistent paste. The proportion between colored paste and paste is 1 to 4 (in this case 450g of colored paste and 1800g of paste, the weight of the flat butter is not taken into account)
Ingredients
| butter-platte | g 500 |
Preparation
Roll out the red mash to the size of the classic mash.
Place the two doughs on top of each other and flake the 2 doughs with a 500g slab of butter and make a simple indentation, then give 2 double folds.
Leave to rest for at least 2 hours at 0°C.
Then cut small strips of dough 0.5 cm wide, arrange them, lying down, on top of the dough until it is completely covered.
Ingredients
| IRCA BROWNIES CHOC | g 750 |
| water | g 190 |
| unsalted butter 82% fat | g 225 |
Preparation
In a stand mixer with paddle attachment, mix IRCA BROWNIES CHOC and water for 2-3 minutes at low speed.
Finally, mix for another minute, adding the melted butter at low speed (without whipping the mixture).
Using a pastry bag, fill the dough in the silicone (silicone made of 3x3 cm trapezoidal cylinders) filling it 3/4 full.
Cook at 170-180 °C for approximately 14-15 minutes.
Once cooked, cool quickly in a blast chiller until completely frozen.
Remove the brownie cylinders from the silicone and store tightly covered in the freezer until ready to use.
Ingredients
| FRUTTIDOR LAMPONE | g 150 |
| FRUTTIDOR MIRTILLO | g 100 |
Preparation
Mix the two fruitizers together
After resting, roll out the dough to 3mm in a sheeter so as to always have the strips perpendicular to the rollers, and therefore lengthening them and not widening them.
Cut the dough and make rectangles measuring 32 x 3.5 cm.
Wrap the freshly cut dough around the still frozen brownie cylinders (2 turns).
Place in a leavening cell at 28-30°C for 150-180 minutes with relative humidity of 70-80%.
Cook at 145°C for 20-22 minutes, after exiting the oven polish with BLITZ or alternatively with a saturated syrup (water and sugar 40-60%)
Once cool, finish with the red fruit compote.
Finally decorate with Peach blossom.
Pastry Chef
