Wholewheat flour bars with pineapple
Wholewheat flour bars with pineapple
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Mama’s Olikis | 1.000 g | bar ingredients |
| Butter 82% | 230 g | bar ingredients |
| Water | 110 g | bar ingredients |
| Seed mix | 100 g | bar ingredients |
| Hazelnuts (broken) | 50 g | bar ingredients |
| Cold Water | 800 g | cream ingredients |
| Milk | 400 g | cream ingredients |
| Minuta Ivoire | 500 g | cream ingredients |
| Roma Top | 300 g | cream ingredients |
| Casa Cream 35% | 300 g | cream ingredients |
| Fruitful Pineapple | extra ingredients | |
| Bianca GR | 100 g | meringue ingredients |
| Sugar | 150 g | meringue ingredients |
| Water (70°C) | 200 g | meringue ingredients |
| Red pastry color | at will | meringue ingredients |
Preparation
For the bar
Mix the first 3 ingredients using the whisk for 2 minutes at the medium speed. Add the rest of the ingredients and mix until they become homogenized. Bake in a tray of 30×40 cm at 195°C for 16 minutes depending on the type of the oven.
For the cream
Mix the water with the milk and the Minuta Ivoire at the high speed for 4-5 minutes. Mix gently the Roma top with the Casa Cream 35% and incorporate with the cream.
For the meringue
Mix all the ingredients for 6-8 minutes at the high speed.
Synthesis
Place the bar in a ring and add the Fruitful Pineapple in the middle.
Fill with cream and place in the freezer.
When frozen, remove from the molds and dip in the meringue.
Decorate at will.
