Napolitan Dream
Ingredients
Part Decoração
Part Massa
Process
01. Place all the ingredients for the dough in the mixer.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat until reaching the veil point (approximately 2 minutes) on high speed (speed 2) or roll out.
04. Divide into pieces of 50 g each.
05. Cover the dough with plastic to prevent it from drying out.
06. Let it rest for approximately 10 minutes.
07. Round it.
08. Ferment until ready (approximately 90 minutes).
09. Fry in oil at 180°C.
10. Fry the top side for 4 minutes; flip, fry the bottom side for 2 minutes; fry the top side for an additional 1 minute.
11. Place on absorbent paper.
12. Let cool for approximately 30 minutes.
DECORATION
01. Cut the top of the doughnut into a V shape and remove the cut piece.
02. Dip the top of the doughnut in Chocolatier ChocoNut and let it dry for a few minutes.
03. In a piping bag with a frilled tip, place pastry cream on one side and strawberry filling on the other (so they come out slightly swirled when applied).
04. Apply the swirled filling in the center of the doughnut.
05. Decorate each doughnut with a strawberry dipped in EL-Geléia Pronta for shine.
Yield
33 Units of 120 g
Equipment
Mixer , Fryer , Piping Bag , Scale , Knife , Frilled Tip
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 105 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 9.4 | % VD (*) |
| Aç adicionados (g) | 8.4 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 3.0 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 69 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Napolitan Dream
Ingredients
Part Decoração
How to make it
DOUGH
01. Place all the ingredients for the dough in the mixer.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat until reaching the veil point (approximately 2 minutes) on high speed (speed 2) or roll out.
04. Divide into pieces of 50 g each.
05. Cover the dough with plastic to prevent it from drying out.
06. Let it rest for approximately 10 minutes.
07. Round it.
08. Ferment until ready (approximately 90 minutes).
09. Fry in oil at 180°C.
10. Fry the top side for 4 minutes; flip, fry the bottom side for 2 minutes; fry the top side for an additional 1 minute.
11. Place on absorbent paper.
12. Let cool for approximately 30 minutes.
DECORATION
01. Cut the top of the doughnut into a V shape and remove the cut piece.
02. Dip the top of the doughnut in Chocolatier ChocoNut and let it dry for a few minutes.
03. In a piping bag with a frilled tip, place pastry cream on one side and strawberry filling on the other (so they come out slightly swirled when applied).
04. Apply the swirled filling in the center of the doughnut.
05. Decorate each doughnut with a strawberry dipped in EL-Geléia Pronta for shine.
Tips
Yield
33 Units of 120 g
Equipment
Mixer , Fryer , Piping Bag , Scale , Knife , Frilled Tip
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 105 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 9.4 | % VD (*) |
| Aç adicionados (g) | 8.4 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 3.0 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 69 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.