Baker-Pastry chef

Corman’s variation on the ciambella pasquale intrecciata

Corman’s variation on the ciambella pasquale intrecciata

Cake

1000 g flour (13 % protein)
66  yeast
350 g milk
1 g vanilla pods
200 g eggs
60 g egg yolks
50 g Tremolina
15 g salt
50 g Roasted Butter 98 % fat
250 g Corman Carlsbourg AOP butter 82 % fat
200 g ground almonds
100 g Candied orange cubes
Preparing the dough

Dough identical to that of a Panettone

For 5 plaits around 450 g each
  • Make a fermented dough with the yeast, the milk and 660 g of the flour.
  • Leave to rest for 30 minutes at room temperature.
  • Fold the dough and add the Trimoline, salt, cold eggs and the vanilla.
  • Add the rest of the flour (340 g) and mix well.
  • Incorporate the cubes of Corman beurre noisette.
  • Knead for 6 minutes on speed 1 then 4 minutes on speed 2. Check that the dough is not too sticky. Its temperature should rise to around 24°C.
  • Add the chopped roasted almonds and the candied orange pieces to the dough.
  • Leave the dough to rise for 30 minutes and fold it again.

Creating the plaited nests
  • Divide the dough into 150 g pieces and shape them into balls.
  • Leave them to rest for 10 minutes.
  • Stretch the balls of dough into strips and make 3-strand plaits.
  • Wrap the plaits around pastry cutters lined with greaseproof paper on their outsides and place them on a baking tray.
  • Leave the dough to rise for 60 to 70 minutes.
  • Monitor the temperature of the proofing unit. It must not be too high to ensure the Corman butter does not leak out of the dough.
Tip

  • To ensure the candied orange pieces are evenly distributed, you can mix them with the flour beforehand.

Topping

5 g icing sugar
5 g Almond
Cooking and decorating
  • Brush the plaits with a glaze of your choice and decorate with a few whole, raw almonds.
  • Cook the plaited nests like a cramique, at 180°C, for 25 to 35 minutes, depending on their weight. Cook them briefly with the oven door open and then with the door closed.
  • Once cooked, leave the nests around the pastry cutters for a few moments before removing them, to help them keep their round shape.
  • Dust the nests with icing sugar.
Tip

  • Wrap up the nests as soon as possible to protect them from external influences and help them keep fresh for longer.

Corman's products of the recipe

Roasted Butter 98 % fat

Roasted Butter 98 % fat

Our unique and exclusive butter speciality

Find out more