recipes for sweet and savoury brioches · 2019-06-02 · iginio massari “tuttafruttabrio” sweet...
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Iginio Massari
CertifiedQuality
Iginio Massari
“TuttaFruttaBrio” Sweet and savoury brioches
Basic recipe
MAKE A SOURDOUGH STARTER WITH: QUANTITIESMilk at 30°C g. 200
Strong Flour g. 200
Brewer’s yeast g. 40
ProcedureLeave the dough to triple in size at 28°C
SEPARATELY MIX TOGETHER: QUANTITIESStrong Flour g. 1000
Butter at 2°C g. 750
Sugar g. 60
Eggs g. 600
Salt g. 20
Cesarin TuttaFrutta or LWA Vegetables g. 150
ProcedureWhen the mixture separates from the edge, add the dough,work the pastry until it becomes clear and elastic.Put the pastry in the refrigerator until it stabilizes (a day). Use: Take the pastry from the refrigerator and let it restat room temperature for an hour.Spread a strip of puff pastry 1.5mm thick and dab pieces of TuttaFrutta or LWA Vegetables at intervals across it.Spread the pastry in squares of the same length and breadth with a thickness of 3 mm.Make a roll of 14/16 cm diameter and place it in the refrigerator.Once it has hardened, cut slices of 30g and put them first on the tray and then in the retarder-prover to rise. Cook at 220°C for 4/5 minutes.The pastry should remain soft to be filled and then paired.
Yield Circa 150 30 g. brioches
Filling for desserts: TuttaFrutta Cesarin Mixed into the custard (one or two references)
Cesarin products to use
“TuttaFruttaBrio” sweet Brioche
www.cesarin.it
Filling for the savoury brioches: LWA Vegetables CesarinMixture of filling with ricotta and mascarpone (one of more references)
“TuttaFruttaBrio” savoury Brioches
Recipe with addition of natural yeast
MAKE A SOURDOUGH STARTER WITH: QUANTITIESNatural ready to use yeast g. 250
White flour type 00 g. 1000
Butter g. 350
Honey g. 60
Eggs g. 600
Salt g. 20
Brewer’s yeast g. 40
Cesarin TuttaFrutta or LWA Vegetables g. 150
ProcedureMix the ingredients together, when the mixture separates from the edges add the brewer’s yeast. Continue to mix until an extremely smooth mixture with a fine structure is obtained. Keep in the freezer at - 14°C covering it with cellophane.Use: Remove the pastry from the freezer and let it stay at room temperature for an hour. Give it three simple turns with the butter.Let the pastry rest in the refrigerator for an hour before starting to mould it.Spread a strip of puff pastry 1.5mm thick Brush it with the egg and place pieces of TuttaFrutta or LWA Vegetables Cesarin on it.Spread the pastry in squares of the same length and breadth with a thickness of 3 mm.Make a roll of 14/16 cm diameter and place it in the refrigerator.Once it has hardened, cut slices of 30g and put them first on the tray and then in the retarder-prover to rise. Cook at 220°C for 4/5 minutes.The pastry should remain soft to be filled and then paired.Butter for the folds Rolled out butter 200 g.
Yield Circa 130 30 g. brioches
Cesarin S.p.A. - Via Moschina, 3 - 37030 - Montecchia di Crosara - Verona - ITALYPh. +39 045 7460000 - fax +39 045 7460903 - [email protected] - www.cesarin.it
LWA Vegetables
Aubergines 3-5 mm Yellow peppers 3-5 mm Red peppers 3-5 mm
Green peppers 3-5 mm Tomatoes 6x6 Courgette pieces 3-5 mm
TuttaFrutta
Apricot 14x14 Cranberry Green apple 12x12
Apricot half Small strawberry Pear 12x12
Special Amarena Fruits of the forest Peach 12x12
Pineapple 1/16 slice Raspberry Tropical 9x9
Orange 12x12 Lemon 12x12 Ginger 6x6
Citron 12x12 Mango 9x9
Federica Cesarin and Iginio Massari
Green olive rings Green olives pieces Black olive rings Black olive pieces