1st of August Weggen - Choco Grand Cru
1st of August Wegge with the finest Grand Cru couverture drops.
Ingredients
Sweet yeast dough Weggen
100
g
Milk
100
g
White flour
0.3
g
Yeast
125
g
Sugar
50
g
Malt
70
g
Eggs
10
g
Fleur de Sel
25
g
White flour
8
g
Butter soft
500
g
Felchlin Couverture Maracaibo Clasificado 66%, Chocolini
75
g
Butter weich
Preparation
Sweet yeast dough Weggen with Grand Cru Chocolini
1. Pre-dough
Stir the first quantity of milk, flour and yeast for one minute until smooth.
Leave to stand for 2-3 hours.
Then place in the fridge for 12 hours.
2. Mix the second quantity of milk, yeast, sugar, malt and eggs and add to the pre-dough.
3. Fold in the salt and sieved flour.
4. Add the butter and add the Chocolinis at the end.
Kneading time:
4 minutes in 1st gear
6 minutes in 2nd gear
Finalisation
1. Round 100g per dough piece and place on a baking tray with silicone.
Piece proofing: approx. 60 minutes
2. Brush once with egg wash and leave to stand in the fridge for 10 minutes.
3. Brush again with egg wash and cut in a cross.
4. Bake at 200°C (fan oven 185°C) for approx. 25 minutes.
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