woven cube
Difficulty level
Ingredients
| DOLCE FORNO MAESTRO | g 2500 |
| full-fat milk (3,5% fat) | g 1000 |
| salt | g 12 |
| fresh yeast | g 120 |
Preparation
Mix all the ingredients until you get a smooth dough.
Let the dough rest for 40 minutes at room temperature.
Divide into 2 1800g batches.
Perform a positive blast chilling cycle.
Ingredients
| butter-platte | g 500 |
Preparation
Laminate the first 1800g dough with 500g of butter in sheets, and fold it in 4 and then in 3
Laminate the second 1800g dough with 500g of butter in sheets and fold it in 4 and then in 4
Let the dough rest in the refrigerator for 1.30 min.
Cut small strips of dough 0.5 cm wide, of the dough with 2 folds in 4 arrange them, laying them down, on top of the dough with the folds in 3 and 4, until it is completely covered.
Ingredients
| CREMA SNACK | g 200 |
| liquid cream 35% fat | g 400 |
| full-fat milk (3,5% fat) | g 400 |
| Crescenza soft cheese | g 250 |
| g 3 | |
| salt | g 3 |
Preparation
Mix all the ingredients in a planetary mixer.
Cut the braided cube diagonally and fill with the CREMA SNACK with Crescenza cheese e salumi.
Ingredients
| CHOCOCREAM CARAMEL FLEUR DE SEL | To Taste |
Preparation
Fill the braided hole with CHOCOCREAM CARAMEL FLEUR DE SEL
After resting in the fridge, take the dough with the lines and roll it out to a thickness of about 3mm.
Make a rectangle 13cm long by 5cm wide, create a braid made up of 2 rectangles.
Place in the appropriate cube molds and let rise.
Place in a leavening cell at 26°C for 150-180 minutes with relative humidity of 70-80%.
Once risen, cook at 155°C°C for 25 minutes.
Farcire con la farcitura salata o la facitura dolce.
Pastry Chef
