Neapolitan Dream
Ingredients
Part Decoração
Part Massa
Process
01. Place all dough ingredients in the mixing bowl.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat to the veil point (approximately 2 minutes) on high speed (speed 2) or roll out.
04. Divide into portions of 50 g each.
05. Cover the dough with plastic to prevent drying.
06. Let rest for approximately 10 minutes.
07. Round the dough balls.
08. Let ferment until ready (approximately 90 minutes).
09. Fry in oil at 180°C.
10. Fry the top for 4 minutes; turn over, fry the bottom for 2 minutes; fry the top for another 1 minute.
11. Place on absorbent paper.
12. Allow to cool for approximately 30 minutes.
DECORATION
01. Cut the dream at the top in a V shape and remove the cut piece of dough.
02. Dip the top of the dream in Chocolatier ChocoNut and let it dry for a few minutes.
03. In a piping bag with a fluted tip, place the pastry cream on one side and the strawberry filling on the other (so they come out slightly swirled when applied).
04. Apply the swirled filling in the center of the dream.
05. Decorate each dream with a strawberry coated in EL-Geléia Pronta for shine.
Yield
33 Units of 120 g
Equipment
Mixer , Fryer , Piping Bag , Scale , Knife , Fluted 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.
Neapolitan Dream
Ingredients
Part Decoração
How to make it
DOUGH
01. Place all dough ingredients in the mixing bowl.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat to the veil point (approximately 2 minutes) on high speed (speed 2) or roll out.
04. Divide into portions of 50 g each.
05. Cover the dough with plastic to prevent drying.
06. Let rest for approximately 10 minutes.
07. Round the dough balls.
08. Let ferment until ready (approximately 90 minutes).
09. Fry in oil at 180°C.
10. Fry the top for 4 minutes; turn over, fry the bottom for 2 minutes; fry the top for another 1 minute.
11. Place on absorbent paper.
12. Allow to cool for approximately 30 minutes.
DECORATION
01. Cut the dream at the top in a V shape and remove the cut piece of dough.
02. Dip the top of the dream in Chocolatier ChocoNut and let it dry for a few minutes.
03. In a piping bag with a fluted tip, place the pastry cream on one side and the strawberry filling on the other (so they come out slightly swirled when applied).
04. Apply the swirled filling in the center of the dream.
05. Decorate each dream with a strawberry coated in EL-Geléia Pronta for shine.
Tips
Yield
33 Units of 120 g
Equipment
Mixer , Fryer , Piping Bag , Scale , Knife , Fluted 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.