Christmas Morning | Veliche

Name: Christmas Morning | Veliche
Ingredients: 170g Egg White; 170g Sugar; 260g Eggs; 120g Egg Yolk; 380g Dark Brown Sugar; 5g Ginger Powder; 20g Mix Spices; 10g Mandarin Zests; 480g Roasted Pecan Powder; 80g Flour T55; 40g Cocoa Powder Veliche; 220g Butter; 600g Frozen Whole Morello Cherry; 6g Red Color Powder Leman; 1g Yellow Color Powder Leman; 225g Cold water; 500g Flour T55; 50g Sugar; 10g Salt; 25g Fresh Yeast; 20g Honey; 35g Sheet Butter; 500g Sheet Butter; 900g Chocolate Croissant Dough (recipe III); 100g Glucose syrup; 50g Egg white

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I. COMPOSITION Morello Cherry Gingerbread Chocolate Croissant Dough Red Croissant Dough Danish Varnish Decoration II. MORELLO CHERRY GINGERBREAD…

Keywords

5x7
brown sugar
spices
and zests to melt the sugar. When the meringue is ready
add all powders and warm melted butter into the egg preparation
then mix delicately with meringue. Place square baking paper 7
5cm on bottom of the mold and pour around 280 g per cube mold 7
5xh7
5cm
mix with cocoa powder and water and let cooling down in refrigerator. Mix all ingredients
except butter
at 1st speed for 10 min
cut a cross with a knife and make a flat rectangle
laminate butter 2 times longer than larger
let proof at 28°C with 80% humidity minimum 2h. Roll out the left-over dough at 1
5mm
and cut bands of 2cm. 6cm long for ribbon loops
then place on cone silicon mold
and 17cm for sides ribbons
then place on cube 10x10cm. Bake ribbons directly around 10min at 160°C in ventilated oven