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Easter cube

Chamomile‑infused pandoro made with triple dough, butter emulsion, and yellow icing.

Dairy Dough Flowers

Easter cube

Debic's Culinary Team

Debic

Ingredients

For 1 servings

First dough

149 g W390 flour

105 g whole egg

240 g sourdough refreshed four times

45 g caster sugar

650 g water

45 g Debic Traditional Butter

Biga with brewer's yeast

158 g W390 flour

80 g water

15 g caster sugar

8 g brewer's yeast

Second dough

584 g first dough

261 g biga with brewer's yeast

188 g W390 flour

103 g whole egg

105 g caster sugar

82 g Debic Traditional Butter

Third dough

1323 g second dough

418 g W390 flour

251 g whole egg

150 g Debic Cream 35% (infuse with camomile manually)

23 g enzymes

148 g icing sugar

46 g invert sugar

12 g salt

Emulsion

395 g Debic Traditional Butter

50 g icing sugar

73 g invert sugar

85 g cocoa butter

30 g lemon peel

23 g camomile liqueur

Camomile infusion

150 g Debic Cream 35%

4 g camomile flowers

Anhydrous icing

950 g white chocolate

50 g seed oil fat-soluble yellow dye almonds and camomile flowers for decoration

Debic products used

Traditional Butter 10x1KG

Cream 35% 1L

Preparation

Starter refreshed 4 times

Complete the first two refreshments of the starter in the normal way, the third time refresh with a flour to sourdough starter ratio of 2:1 and 43% water/flour and leave to rise at 18 °C for 12 hours.

The next morning, refresh for the fourth time at the usual ratio and leave at 28 °C until tripled in volume.

First dough

Knead the first 3 ingredients until the gluten mesh is formed, add the sugar and continue to knead until completely absorbed.

The last time, also add the Traditional Butter at room temperature in 2 portions. The final temperature of the dough must be in the range of 26-28 °C.

Leave the dough to rise at 28 °C until it has tripled in volume (about 3 hours).

Bighetta

One hour before the first dough has tripled in size, prepare the bighetta by kneading all the ingredients in the planetary mixer with the dough hook.

Let the mixture double in volume at 28 °C.

Second dough

Knead the first dough with the bighetta, flour and eggs until the gluten mesh is formed, continue with the caster sugar and then knead until completely absorbed.

Finally, add Traditional Butter at room temperature in two portions. The final temperature of the dough must be in the range of 26-28 °C.

Leave the dough to rise at 28 °C until it has tripled in volume (about 3 hours).

Third dough

Knead the second dough, the flour, egg and Cream 35% until the gluten mesh is formed, add the sugars and continue kneading until completely absorbed, then add the salt.

Finally, take the emulsion created earlier using Traditional Butter at room temperature, sugars, cocoa butter and the infusion, and add this in 3 portions.

Leave the dough to rise for 40 minutes at 28 °C, then break off 300 g of dough.

Round for the first time and leave at room temperature for 10 minutes, round a second time and place in the moulds without closing them. The dough should rise at 25 °C for 10 to 12 hours.

Bake at 150 °C for about 25 minutes (core temperature 92 °C).

As soon as they come out of the oven, slice off the excess, turn over and leave to cool.

Camomile infusion

Combine the ingredients and make a cold infusion in a vacuum bag.

Leave to rest overnight.

Sieve and make up to weight.

Anhydrous icing

Melt the chocolate and oil, add the colouring and pre-crystallise at 29 °C.

Assembly

Frost the pandoro by dipping so it is half covered.

Finishing touch

Decorate with almonds and camomile flowers.

Dairy Dough Flowers

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