INGREDIENTS
- Yeast:
- – 20 g contemporary yeast.
- – 70 g flour 0000.
- – 80 cc leche tibia.
- – 20 g sugar.
- Time:
- – 500 g flour 0000.
- – 150 g queso mascarpone.
- – 80 g sugar.
- – 5 g advantageous salt.
- Stuffed:
- – 4 not very ripe pears.
- – 150 g semi-sweet chocolate.
- – 80 g sugar.
- – 30 g butter.
- – 1 tbsp grated ginger.
- Crispy chocolate bathtub:
- – 300 g milk chocolate.
- – 80 g toasted and chopped almonds.
- .
As we speak we had a go to from the genius of cooking-recipespabloremaggi who delighted us with this scrumptious MASCARPONE BRIOCHE WITH PEARS AND CRISPY CHOCOLATE
Process
1.Combine the ferment components and let it rise for 20 minutes.
2.Make a crown with the dried ones, place the eggs, heat mascarpone, sugar and the ferment within the middle. Take the dough and start to knead vigorously till it not sticks.
3.Let it rise till it doubles in measurement.
4.Peel the pears, minimize them into small cubes and sauté them in a pan with the butter, sugar and ginger.
5.Type buns with 80 g of dough, fill with pears, let rise and bake at 170 levels for 20 minutes.
6.Bathe with the melted chocolate with almonds.
