Veneziana Caramel Cubes
Evening dough (first dough), Flavoured butter, Second dough and Glazing — an IRCA recipe in 4 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- water temperature (first dough)
- 30 °C
- dough temperature (first dough)
- 26-28 °C
- proofing temperature (first dough)
- 22-24 °C
- proofing humidity (first dough)
- 70-80 %
- proofing time (first dough)
- 10-12 h
- mixing time (second dough)
- 5-10 min
- resting temperature (second dough, leavening cell)
- 28-30 °C
- resting time (second dough, leavening cell)
- about 1 h
- resting time (after shaping)
- 15-20 min
- proofing temperature (final, in molds)
- 28-30 °C
- proofing humidity (final, in molds)
- about 70 %
- baking temperature
- 170-180 °C
- packaging delay after baking
- at least 10 h
Ingredients
Evening dough (first dough)
| Ingredient | Quantity |
|---|---|
| Dolce Forno | 6500 g |
| Water (30°C) | 3500 g |
| Unsalted butter 82% fat (soft) | 1000 g |
| Natur Activ | 350 g |
Flavoured butter
| Ingredient | Quantity |
|---|---|
| Unsalted butter 82% fat | 2400 g |
| Irca Toffee D'Or Caramel Filling 15 kg | 800 g |
| Vanilla beans | 3 pcs |
Second dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno | 4500 g |
| Egg yolk | 2300 g |
| Unsalted butter | 3220 g |
| Sugar | 800 g |
| Salt | 100 g |
| Caramel Cubes | 4000 g |
Glazing
| Ingredient | Quantity |
|---|---|
| Briobig | 1000 g |
| Egg whites | 600-650 g |
Method
- Evening dough (first dough)
Check that the temperature of the dough is 26-28°C.
- Evening dough (first dough)
It is recommended to create a telltale by weighing 250 grams of dough into a 1-liter jug.
- Evening dough (first dough)
Place to rise at 22-24°C with 70-80% humidity, or if without, covered with a nylon cloth, for 10-12 hours or otherwise until quadrupled in volume.
- Flavoured butter
Mix the butter, TOFFEE D'OR CARAMEL, vanilla and salt in a planetary mixer with a paddle attachment until fully blended.
- Flavoured butter
Store covered at room temperature until used.
- Second dough
Place the first dough with the Dolce Forno in the mixer and start kneading for 5-10 minutes.
- Second dough
When it starts to form, add the egg yolk in several portions until the dough is smooth and homogeneous.
- Second dough
Add the sugar and salt in two portions and wait for each to be well absorbed.
- Second dough
Add the flavoured butter, and only when the dough is well formed, smooth, dry and pulling away from the walls of the mixer, add the CARAMEL CUBES.
- Second dough
Place the dough in the leavening cell at 28-30°C for about one hour.
- Second dough
Divide the dough into the desired pieces (for a 1 kg Veneziana, weigh 900 g each), then roll and place on baking sheets or boards and let rise for another 15-20 minutes.
- Second dough
Roll again and place in paper molds.
- Second dough
Place in a proving cell at 28-30°C with relative humidity of about 70 percent, until the apex of the dough almost protrudes from the molds; if the cell has no humidifier, keep the doughs covered with plastic sheets.
- Glazing
Mix the ingredients with a whisk.
- Glazing
Place in the refrigerator tightly covered until used.
- Glazing
Warning: to get a firmer glaze, prepare the mixture a few hours in advance.
Final composition: Glaze with BRIOBIG and spread peeled almonds on the surface, sprinkle with granulated sugar.
Final composition: Bake at 170-180°C for varying times according to weight.
Final composition: Freshly baked Veneziana should be placed on the toothed supports provided and allowed to cool upside down.
Final composition: Packaging should be done at least 10 hours after baking in moplefan bags.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.