California Raisins Bomboloni with California Raisin Rum Chantilly and Crispy Topping - California Ra
By Chef Michael Aspiras, Le Petit SouffleIngredientsFor the briocheDough #1:86 g Stiff levain366 g Hard levain55 g White sugar176 g Water116 g Whole eggDough #2:250 g California Raisins(pureed...
Ingredients
- 86 g Stiff levain
- 366 g Hard levain
- 55 g White sugar
- 176 g Water
- 116 g Whole egg
- 250 g California Raisins
- 936 g Hard flour
- 24 g Yeast
- 486 g Whole egg
- 590 g Butter (softened)
- 18 g Salt
- 310 g California Raisins
- 70 ml Rum
- 160 ml Water
- 45 g White sugar
- 200 g All purpose flour
- 4 g Baking powder
- 4 g Salt
- 200 g Unsalted butter (softened)
- 100 g Confectioner's sugar
- 4 large eggs (beaten)
- 15 g Vanilla extract
- 400 g Dairy whipping cream
- 400 g Non-dairy whipping cream
- 100 g Raisin puree Vanilla beans
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