| 130 g |
Chestnut flour
|
| 96 g |
Farina di ceci
|
| 356 g |
Acqua per gelatinizzare
|
| 570 g |
Farina 00 320 w p/l 0,55 (T 55)
|
| 4 g |
Bicarbonato di sodio
|
| 180 g |
Li.co.lì.
|
| 28 g |
Brewer's yeast
|
| 6 g |
Estratto di malto diastasico 5000 UP
|
| 80 g |
Miele di castagno
|
| 200 g |
milk
|
| 130 g |
grated Parmesan cheese
|
| 8 g |
black pepper
|
| 16 g |
salt
|
| 500 g |
Express Butter 82 % Fat - Sheet
|
Boil the water, pour in the chickpea flour and chestnut flour and cook for a few minutes, as happens in the cream puffs procedure, thus obtaining a gelatinization of the starches. Cool on a silpat, put in a planetary mixer and mix with the flour. Add the rest of the ingredients except for the Original American Cream Cheese mixed in a planetary mixer with parmesan, salt and pepper, which we will add after a few minutes. Close the dough in 13/14 minutes, spread on a plate and cool overnight to +0 ° C. The next day laminate giving 1 fold of 4 and 1 fold of 3, then leave to rest for 20 minutes at 4 ° C. Laminate 2.8mm thick. Cut the characteristic triangles (26 cm x 11 cm) and form, polish with beaten egg and leave to rise for about 2 hours at 27 ° C HR 75%, polish a second time with egg, sprinkle with pepper and cook. Cooking: 175 ° C - 180 ° C for 19 minutes. Once cool, cut in half and fill with bacon, sausage and broccoli sautéed with Noisette Corman Butter.
