Sustainable Hazelnut New York Roll Cacao-Trace Certified

Ingredients

For 32 pieces

Working Method

New York Roll

Previous Manipulation   Take 400 g of dough and mix with cocoa mixture 
(50 g of cocoa powder and 120 g of water).
Mixing time   00:03:00 1st Speed | 00:04:00 2nd Speed
Dough °C   22°C
Bulk Fermentation   00:45:00
Manipulation After Fermentation  

Place the dough covered with plastic in the freezer. 

(-20°C)

Scale   70 g
Make Up   Give 2 single folds with the Mimetic Essentiel.
Place back in the freezer for 30 min.
Give another single fold and roll out at 6 mm.
Before rolling out the dough, roll out the chocolate dough same size as the laminated dough, place on top and roll out together: width 35 cm.
Spray slightly with water and roll up.
Cut snails of 2.5 cm and place in hamburger mould (big mac)
Final Fermentation   01:30:00 | 30°C | 85% Humidity

Decoration Before Baking

  Place a silpat on top and cover with a tray  

Baking

  Deck Oven  
  225°C Top - 220°C Bottom  
  00:18:00  

Finishing

  Filling per roll: 20 g Carat Nuxel Hazelnut Plant-Based  
  Topping per roll: 15 g Carat Nuxel Hazelnut Plant-Based, 2.5 g Cacao-Trace  
  logo stamp made with Belcolade Selection M. Plant-Based Cacao-Trace  
  3 g toasted hazelnuts  
  Base: 5 g Carat Coverlux/Cakau Dark Cacao-Trace  

Discover Nutrition info

430.44Kcal
Energy

1796.28Kj
Energy

24.75g
Fat

9.65g
Saturates

45.09g
Carbohydrates

25.2g
Sugars

*