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Iginio Massari

CertifiedQuality

Iginio Massari

“TuttaFruttaBrio” Sweet and savoury brioches

Basic recipe

MAKE A SOURDOUGH STARTER WITH: QUANTITIESMilk at 30°C g. 200

Strong Flour g. 200

Brewer’s yeast g. 40

ProcedureLeave the dough to triple in size at 28°C

SEPARATELY MIX TOGETHER: QUANTITIESStrong Flour g. 1000

Butter at 2°C g. 750

Sugar g. 60

Eggs g. 600

Salt g. 20

Cesarin TuttaFrutta or LWA Vegetables g. 150

ProcedureWhen the mixture separates from the edge, add the dough,work the pastry until it becomes clear and elastic.Put the pastry in the refrigerator until it stabilizes (a day). Use: Take the pastry from the refrigerator and let it restat room temperature for an hour.Spread a strip of puff pastry 1.5mm thick and dab pieces of TuttaFrutta or LWA Vegetables at intervals across it.Spread the pastry in squares of the same length and breadth with a thickness of 3 mm.Make a roll of 14/16 cm diameter and place it in the refrigerator.Once it has hardened, cut slices of 30g and put them first on the tray and then in the retarder-prover to rise. Cook at 220°C for 4/5 minutes.The pastry should remain soft to be filled and then paired.

Yield Circa 150 30 g. brioches

Filling for desserts: TuttaFrutta Cesarin Mixed into the custard (one or two references)

Cesarin products to use

“TuttaFruttaBrio” sweet Brioche

www.cesarin.it

Filling for the savoury brioches: LWA Vegetables CesarinMixture of filling with ricotta and mascarpone (one of more references)

“TuttaFruttaBrio” savoury Brioches

Recipe with addition of natural yeast

MAKE A SOURDOUGH STARTER WITH: QUANTITIESNatural ready to use yeast g. 250

White flour type 00 g. 1000

Butter g. 350

Honey g. 60

Eggs g. 600

Salt g. 20

Brewer’s yeast g. 40

Cesarin TuttaFrutta or LWA Vegetables g. 150

ProcedureMix the ingredients together, when the mixture separates from the edges add the brewer’s yeast. Continue to mix until an extremely smooth mixture with a fine structure is obtained. Keep in the freezer at - 14°C covering it with cellophane.Use: Remove the pastry from the freezer and let it stay at room temperature for an hour. Give it three simple turns with the butter.Let the pastry rest in the refrigerator for an hour before starting to mould it.Spread a strip of puff pastry 1.5mm thick Brush it with the egg and place pieces of TuttaFrutta or LWA Vegetables Cesarin on it.Spread the pastry in squares of the same length and breadth with a thickness of 3 mm.Make a roll of 14/16 cm diameter and place it in the refrigerator.Once it has hardened, cut slices of 30g and put them first on the tray and then in the retarder-prover to rise. Cook at 220°C for 4/5 minutes.The pastry should remain soft to be filled and then paired.Butter for the folds Rolled out butter 200 g.

Yield Circa 130 30 g. brioches

Cesarin S.p.A. - Via Moschina, 3 - 37030 - Montecchia di Crosara - Verona - ITALYPh. +39 045 7460000 - fax +39 045 7460903 - info@cesarin.it - www.cesarin.it

LWA Vegetables

Aubergines 3-5 mm Yellow peppers 3-5 mm Red peppers 3-5 mm

Green peppers 3-5 mm Tomatoes 6x6 Courgette pieces 3-5 mm

TuttaFrutta

Apricot 14x14 Cranberry Green apple 12x12

Apricot half Small strawberry Pear 12x12

Special Amarena Fruits of the forest Peach 12x12

Pineapple 1/16 slice Raspberry Tropical 9x9

Orange 12x12 Lemon 12x12 Ginger 6x6

Citron 12x12 Mango 9x9

Federica Cesarin and Iginio Massari

Green olive rings Green olives pieces Black olive rings Black olive pieces