Our Featured Recipes

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Chocolate Ensaymada

INGREDIENTS:

600g – All Purpose Flour
200g – Cake Flour / Soft Flour
150g – Refined Sugar
13g – Rock Salt
50g – Milk Powder
4g – Magimix Yellow
7g – SAF-Instant Gold
100g – Whole Eggs
150g – Egg Yolk
90g – Unsalted Butter
325g – Water
6g – Orangella

 

FILLINGS:

650g – Nugotin Chocolate Hazelnut
 

TOPPINGS:

30g – Cristaline Clear
150g – Mohrenglanz Dark
50g – Bianca Snow Powder

 

PROCEDURE:
  1. Mix the dough for 15 – 17 minutes, then rest for 20 minutes.
  2. Cut the dough into 50g.
  3. Proof and bake at 180°C for 13 to 15 minutes.
  4. Cool down then put Cristaline next the Morenglanz and last dusting of Bianca Snow Powder.
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