We come to the last prescription before the summer holidays.
E 'marked by the opening onto a brioche aromas of orange, very soft but not easy to perform thanks to the particular process.
The combination with the cardamom and hazelnut chantilly, I know it is pleasing to those who love the strong contrasts.
nice summer everyone!
Ingredients: 40g flour
480 + W300 (alternatively manitoba commercial)
160g orange juice 140g butter 100g milk
90gr sugar 40g chopped white chocolate 2 eggs + 2 yolks
8g fresh yeast
9GR
salt One tablespoon orange liqueur
A teaspoon + 1 tablespoon of honey
Cucchini coffee spoon of baking soda zest of 4 oranges
Boil the orange juice with 20g of sugar and grated rind of two oranges. Mix an egg and a
yolk with 50g sugar and 40g flour. We combine the two compounds, we report on low heat and let thicken, stirring with a whisk. The fire must be extinguished as soon as it begins to thicken and stop the cooking by immersing the pan in cold water.
We combine baking soda and white chocolate. Cool rapidly in a cold water bath, stirring frequently.
Dissolve 30g of butter with the zest of the other 2 oranges, stop firing the first sizzle and cool.
Dissolve yeast and a teaspoon of honey, milk just warmed, mixed 90gr flour, cover and allow to swell.
We combine an egg and some flour and we start the bush with the leaf, vel. 1.
When the mass has taken the body, inserting the cream gradually, alternating with a dusting of flour and healing incorporating nerve before subsequent entries. Sold
cream, insert the egg yolk with sugar and salt, followed by a handful of flour, and finally the honey. Increase the speed and let string, reversing from time to time the mass in the bowl.
We put the butter just soft, three times, and mix well with the rope, butter flavored wire.
attach the hook and kneaded at high speed (1.5 - 2), until the mass is detached from the bowl with the decision. Add the liqueur and make wire andare fino ad ottenere il velo, facendo attenzione a non scaldare l’impasto.
480 + W300 (alternatively manitoba commercial)
160g orange juice 140g butter 100g milk
90gr sugar 40g chopped white chocolate 2 eggs + 2 yolks
8g fresh yeast
9GR
salt One tablespoon orange liqueur
A teaspoon + 1 tablespoon of honey
Cucchini coffee spoon of baking soda zest of 4 oranges
Boil the orange juice with 20g of sugar and grated rind of two oranges. Mix an egg and a
yolk with 50g sugar and 40g flour. We combine the two compounds, we report on low heat and let thicken, stirring with a whisk. The fire must be extinguished as soon as it begins to thicken and stop the cooking by immersing the pan in cold water.
We combine baking soda and white chocolate. Cool rapidly in a cold water bath, stirring frequently.
Dissolve 30g of butter with the zest of the other 2 oranges, stop firing the first sizzle and cool.
Dissolve yeast and a teaspoon of honey, milk just warmed, mixed 90gr flour, cover and allow to swell.
We combine an egg and some flour and we start the bush with the leaf, vel. 1.
When the mass has taken the body, inserting the cream gradually, alternating with a dusting of flour and healing incorporating nerve before subsequent entries. Sold
cream, insert the egg yolk with sugar and salt, followed by a handful of flour, and finally the honey. Increase the speed and let string, reversing from time to time the mass in the bowl.
We put the butter just soft, three times, and mix well with the rope, butter flavored wire.
attach the hook and kneaded at high speed (1.5 - 2), until the mass is detached from the bowl with the decision. Add the liqueur and make wire andare fino ad ottenere il velo, facendo attenzione a non scaldare l’impasto.
Trasferiamo il tutto in un contenitore ermetico e, dopo 15’, mettiamo in frigo a 4°, per ca. 12 ore.
Tiriamo fuori il contenitore e lasciamolo un paio d’ore a temperatura ambiente.
Rovesciamo l’impasto sul piano di lavoro leggermente infarinato, spezziamolo in due parti uguali e diamo ad ognuna due giri di pieghe di tipo 2 , evitando accuratamente di serrare il primo giro .
Mettiamo i due impasti in forza (mi raccomando con chi ha partecipato ai corsi, vi controllo ;) ) e copriamo bell.
After 15 ', we form a tight ball and the first break in portions of 80 - 100g each other.
rounds this last, polish the whole egg white and cover with a bell or filmed.
After a further 15 ', slightly flatten the balls and let rise until doubled at 26 °.
brushed again with egg white (if you want a colored blonde, mescoliamolo with a little milk), sprinkle with granulated sugar
the portions and bake at 180 degrees for approx. 15 'and the other at 160 degrees for approx. 40 ', absolutely no circumstances open the oven before the end of this time .
Let the test with the stick and let cool on a wire rack.
stuffed with a mousseline cream or a whipped orange.
Alternatively, those who appreciate the combination of flavor, you can try the cream Cansado.
E 'cream created in collaboration with Marco (Cansado on Coquinaria), an expert on spices (and more) to which I asked if the cardamom goes well with the almonds.
Let the test with the stick and let cool on a wire rack.
stuffed with a mousseline cream or a whipped orange.
Alternatively, those who appreciate the combination of flavor, you can try the cream Cansado.
E 'cream created in collaboration with Marco (Cansado on Coquinaria), an expert on spices (and more) to which I asked if the cardamom goes well with the almonds.
"hazelnuts" he said, and, as usual, was right;)
Ingredients: 400g whole milk
250g fresh cream 120g sugar 100g hazelnut paste
*
4 egg yolks 1 teaspoon crushed cardamom seeds or ground
30g flour 25g cornstarch Pinch of salt
Boil the milk with 100g of cream, 30g sugar and cardamom. Let cool.
Mix the egg yolks with remaining sugar, salt and dust (except perhaps a couple of tablespoons of milk).
We report on low heat and cook for 3 'dall'ebollizione, stirring with a whisk.
Let cool and join the hazelnut paste.
A cold cream, mix gently the remaining cream, mounted ferma.
*
La pasta di nocciole può essere ottenuta frullando (possibilmente con il macinacaffè), 100gr di nocciole leggermente tostate con poco zucchero, fino a ridurle in farina. Si aggiunge qualche goccia di olio di arachide e si frulla fino ad ottenere una crema liscia.
Ingredients: 400g whole milk
250g fresh cream 120g sugar 100g hazelnut paste
*
4 egg yolks 1 teaspoon crushed cardamom seeds or ground
30g flour 25g cornstarch Pinch of salt
Boil the milk with 100g of cream, 30g sugar and cardamom. Let cool.
Mix the egg yolks with remaining sugar, salt and dust (except perhaps a couple of tablespoons of milk).
We report on low heat and cook for 3 'dall'ebollizione, stirring with a whisk.
Let cool and join the hazelnut paste.
A cold cream, mix gently the remaining cream, mounted ferma.
*
La pasta di nocciole può essere ottenuta frullando (possibilmente con il macinacaffè), 100gr di nocciole leggermente tostate con poco zucchero, fino a ridurle in farina. Si aggiunge qualche goccia di olio di arachide e si frulla fino ad ottenere una crema liscia.
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