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chocolate
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 day(s)
2 servings
Vinícius Fernandes
@vini_veneto- Ingredients
- Recipe
- Flour 00380 g
- Dry yeast1 g
- Filtered water175 g
- Essence of Panettone1 teaspoon
- Egg yolk10 unit(s)
- Salt4 g
- Refined sugar125 g
- unsalted butter180 g
- Chocolate Chips190 g
- Honey25 g
- Note: you can make your panettone essence with orange and vanilla, if this recipe has 10 likes I'll teach you how to do it!
- Start this recipe with making the biga, with the flour, water and yeast and let it rest in the fridge for 12 hours. don't know how to do it?? Say in the comments that I teach.
- At low mixer speed (use the hook) add the chariot with the butter, sugar, essence, honey and egg yolks. Beat until you get a veil point.
- Add the chocolate and let the dough rest in a refractory in the oven off for 1 hour and 40 minutes. If possible, put a pan of boiling water in the oven to release steam in the dough.
- Remove the dough from the oven and divide it into two parts, make balls by folding the dough inwards and place them in the molds.
- Turn on the oven at 40 degrees and let the dough rest in the oven until the dough reaches the edge of the mold (if it's a very hot day, you don't even need to turn on the oven).
- With a sharp knife make a cross on top of the dough. And take it to bake 200° until the dough is golden.
- Remove from the oven and pierce the base of the chocottones with two barbecue sticks and let them rest upside down until they cool down.
- Then it's just a matter of enjoying yourself.
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