Chocolate stollen by Takeshi Shibata

le 14 décembre 2018 - Recipes
0 commentaire

Clarified butter

Ingredients

-450g Non salted butter

-450g Salted butter

Directions

1. Prepare clarified butter one day before.

2. Add the two butters types in a bowl, cover with top.

3. Melt 60 to 90 minutes in oven at 120°C.

Stuffing

Ingredients

-300g Fresh marzipan

-150g CÉMOI Bakery sticks

Directions

1. Cover 3 chocolate bakery sticks with fresh marzipan (approximately 30g).

Dough part 1

Ingredients

-108g Strong flour 60

-252g Flour 55

-58g Granulated sugar

-7.2g Instant yeast

-252g Milk

Directions

1. Prepare dough one day before (mix well all ingredients).

2. Put in bowl, close with wrapping paper and put in fridge overnight.

Dough part 2

Ingredients

-108g Strong flour 60%

-252g Flour 55

-72g Granulated sugar

-14g Salt

-7.2g Instant yeast

-216g Non salted butter

-108g Milk

-216g Couverture Succession Dark 64%

-75g Pistachio

-110g Orange confit

Directions

1. Mix well all ingredients (Flour, sugar, Salt, Instant yeast).

2. Add butter and mix well. Add milk and mix well.

3. Mix dough 1 with dough 2.

4. Mix melted chocolate with pistachio and orange confit.

5. Spray on steel plate and heat at 32°C around 40 minutes.

6. Separate in 6 (around 200g each).

7. Spray almond paste and ferment for 50 minutes at 35°C.

8. Bake at 185°C during approximately 20 minutes.

9. Soak in butter, spray sugar and cocoa powder..

Products used

Les commentaires

JE DONNE MON AVIS