Brioche Truffle Cacao-Trace Certified

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Working Method

Recipe Base

Mix all ingredients for 10 minutes slow adding half the sugar 5 minutes at high speed , dough should be at 24’c adding the Mimetic 20 Gradually.
Bulk ferment for 30 minutes at ambient temperature , after proofing scale the dough to 50 grams
Shape round and place into a small square mould, already greased.
Final fermentation for 2 hours at ’28c and 80% humidity
Close top with greased cover.
Bake in the oven for 230- 210’c top and bottom for 16 minutes , flip over at 10 minutes of baking.
Pipe 20 grams of Cremfil Ultim Hazelnut, cover all over with tempered Belcolade Noie Cacao Trace and cover again with the Puratos Cocoa Powder.

Recipe Filling

Recipe Decoration