Galup Black Forest
Ingredients
Part Preparo
Part Acabamento
Part Cobertura
Process
01. Place the Zeelandia Confectioner’s Sugar, icing sugar, flour, and sifted cocoa powder in the mixer.
02. Gradually add the egg whites and mix on low speed (speed 1) until a paste forms. Use a paddle attachment.
03. Set aside.
PREPARATION
01. Chop and wash the cherries. Squeeze with your hands to remove excess syrup. Set aside.
02. Place the Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for 1 minute.
03. Add the egg yolks and whole eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogenized.
04. Gradually add the fresh yeast and ice-cold water, and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
05. Add the reserved cherries, orange zest, and chocolate chips, and mix on low speed (speed 1) for approximately 1 minute.
06. Divide into 400 g portions. Round the dough into balls.
07. Cover with plastic wrap. Let rest for 10 minutes.
08. Round again. Flatten the dough with your hands and place in galup molds (17 cm in diameter).
09. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until reaching half the height of the mold.
10. Using a spatula, apply the reserved covering.
FINISHING
01. Mix the flour, starch, sugar, margarine, and cocoa powder until a crumb mixture forms.
02. Spread the almonds and crumb mixture over the pieces.
03. Bake at 180°C for approximately 35 minutes in a deck oven.
Tips
- If the paste becomes too thick, adjust the consistency with more egg whites.
- It is recommended to use cold egg yolks, whole eggs, and margarine, as well as frozen chocolate chips to prevent the dough from warming during mixing.
- To avoid overflow during baking, be careful not to let the dough exceed half the height of the mold during fermentation.
- Alternative baking:
* Turbo Oven: 150°C for approximately 30 minutes.
- It is recommended to soak the almonds in cold water for approximately 30 minutes to prevent burning during baking.
Yield
13 Units of 590 g
Equipment
Mixer , Oven , Mixer , Grater , Sifter , Spatula , Paddle Attachment , Scale , Knife , Container , Galup Mold , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 228 | % VD (*) |
| Carboidratos (g) | 32 | % VD (*) |
| Açúcares totais (g) | 3.7 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 9.5 | % VD (*) |
| Gorduras saturadas (g) | 5.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 107 | % 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.
Galup Black Forest
Ingredients
Part Preparo
Part Acabamento
Part Cobertura
How to make it
COVERING
01. Place the Zeelandia Confectioner’s Sugar, icing sugar, flour, and sifted cocoa powder in the mixer.
02. Gradually add the egg whites and mix on low speed (speed 1) until a paste forms. Use a paddle attachment.
03. Set aside.
PREPARATION
01. Chop and wash the cherries. Squeeze with your hands to remove excess syrup. Set aside.
02. Place the Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for 1 minute.
03. Add the egg yolks and whole eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogenized.
04. Gradually add the fresh yeast and ice-cold water, and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
05. Add the reserved cherries, orange zest, and chocolate chips, and mix on low speed (speed 1) for approximately 1 minute.
06. Divide into 400 g portions. Round the dough into balls.
07. Cover with plastic wrap. Let rest for 10 minutes.
08. Round again. Flatten the dough with your hands and place in galup molds (17 cm in diameter).
09. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until reaching half the height of the mold.
10. Using a spatula, apply the reserved covering.
FINISHING
01. Mix the flour, starch, sugar, margarine, and cocoa powder until a crumb mixture forms.
02. Spread the almonds and crumb mixture over the pieces.
03. Bake at 180°C for approximately 35 minutes in a deck oven.
Tips
- If the paste becomes too thick, adjust the consistency with more egg whites.
- It is recommended to use cold egg yolks, whole eggs, and margarine, as well as frozen chocolate chips to prevent the dough from warming during mixing.
- To avoid overflow during baking, be careful not to let the dough exceed half the height of the mold during fermentation.
- Alternative baking:
* Turbo Oven: 150°C for approximately 30 minutes.
- It is recommended to soak the almonds in cold water for approximately 30 minutes to prevent burning during baking.
Yield
13 Units of 590 g
Equipment
Mixer , Oven , Mixer , Grater , Sifter , Spatula , Paddle Attachment , Scale , Knife , Container , Galup Mold , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 228 | % VD (*) |
| Carboidratos (g) | 32 | % VD (*) |
| Açúcares totais (g) | 3.7 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 9.5 | % VD (*) |
| Gorduras saturadas (g) | 5.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 107 | % 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.