|portion of dough|
High gluten flour
Soft chocolate with cocoa butter and hazelnut flavor
COMEY’S CHOCOLATE CRANKS
Cormac Cocoa Powder
Raymond Noodle (brand of pasta)
Amber chestnut puree (with sugar)
American Kitchen Rum 45 Degrees
|Deep Dark Cocoa Puffs|
High gluten flour
Dark cocoa powder
How to make Bully Chestnut Bread
After preparing the dough, put all the ingredients except Anja butter and chocolate chips into the mixing bowl and mix the dough until it reaches 80% gluten level, 4 minutes on slow speed and 3 minutes on fast speed.
Add the butter on slow speed for 2 minutes, quick 1 minute 30 seconds or so to mix the dough until fully extended stage
Add in the chocolate chips and mix well.
Ferment the dough at 30 degrees Celsius with 80% humidity for 50 minutes.
Divide the fermented dough into 150g portions, roll out into rounds, then rise for 30 minutes.
Dip the dough into water and then dip it into dark cocoa puffs, put it into a hot cloth and ferment again at 30℃, 80% humidity for about 40 minutes.
Upper heat 230 / lower heat 190, steam for 3 seconds, bake for about 12 minutes, wait for re-processing
When the temperature in the center of the bread is reduced to 30°C, cut the bread in the middle until it is one-third of the way through, and fill it with whipped cream. Toothed rounds in a piping bag. Slice the bread open and use a circular motion to push the chestnut cream into the centre of the bread.
Place 4 whole chestnuts evenly on the surface, decorate with gold foil and sprinkle with powdered sugar to prevent moisture.
For the chestnut cream, cream the butter and sugar until white, then add the Amber chestnut puree and mix well, then add the Mason jubilee rum and mix well.
For the dark cocoa pastry: mix all ingredients together.
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