Pangirella | Corman International

Name: Pangirella | Corman International
Ingredients: 100 g Egg yolks; 108 g sugar; 125 g water; 450 g ‘00’ grade wheat flour – Strength 360 - Resistance/Elasticity 0.60 450 g Natural liquid starter; 125 g Dairy butter 82% fat – Block; 1058 g Pre-dough; 250 g ‘00’ grade wheat flour – Strength 360 - Resistance/Elasticity 0.60 450 g Natural liquid starter; 80 g Selection cream 35% fat; 5 g Diastatic malt extract 6,000 UP; 50 g Egg yolks; 125 g sugar; 6 g salt; 90 g Dairy butter 82% fat – Block; 2 pods vanilla; 500 g Express Butter 82% fat – Sheet; 50 g Liquid Clarified Butter 99,9% fat; 150 g Roasted butter 98% fat; Maldon salt; Semi-candied Ciaculli late mandarin

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A recipe for Baker-Pastry Chef by Giambattista Montanari | Recipe calculated for 35 pieces | 4 completion stages

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Ingredients

100 g Egg yolks
108 g sugar
125 g water
450 g ‘00’ grade wheat flour – Strength 360 - Resistance/Elasticity 0.60 450 g Natural liquid starter
125 g Dairy butter 82% fat – Block
1058 g Pre-dough
250 g ‘00’ grade wheat flour – Strength 360 - Resistance/Elasticity 0.60 450 g Natural liquid starter
80 g Selection cream 35% fat
5 g Diastatic malt extract 6,000 UP
50 g Egg yolks
125 g sugar
6 g salt
90 g Dairy butter 82% fat – Block
2 pods vanilla
500 g Express Butter 82% fat – Sheet
50 g Liquid Clarified Butter 99,9% fat
150 g Roasted butter 98% fat
Maldon salt
Semi-candied Ciaculli late mandarin