Unusual recipes

Chocolate Colomba

Chocolate Colomba

Ingredients for the 1st dough (evening):
150 gr of mother yeast, refreshed 3 times with 0 flour
240 gr of flour 0
70 grams of sugar
60 gr of butter
1 egg
1 yolk
100 ml of water

Break up the mother yeast in a bowl with the water and a spoonful of sugar taken from the total.

Stir until it bubbles

Then add half of the required flour and start kneading.

Add the egg and knead

Then in sequence the yolk, sugar and flour, alternating waiting for each ingredient to be completely absorbed before adding the next one.

Add the butter a little at a time, bringing the dough to string before adding more butter.

Knead until you get a smooth and semi-gloss dough, it will take about 40 minutes in total.

Cover the bowl with cling film and leave to rise in the oven for 12 hours. The dough will have to triple.

Ingredients for the 2nd dough (morning):
The previous dough
20 ml of water
80 grams of sugar
80 gr of butter
1 egg
105 grams of flour 0
3 egg yolks 180 gr of chocolate chips
a pinch of salt

Preparation:
Prepare the aromatic emulsion.
Melt the butter, chocolate and honey with the aromas, then add the liqueur.

Take the first dough and work for a minute using the mixer, then add the water and a spoonful of sugar taken from the total.

Add the egg

Then in sequence the flour, egg yolks and sugar alternating waiting for each ingredient to be completely absorbed before adding the next one.

Add the soft butter in several stages and the salt, bringing the dough to string

The dough will be ready when it passes the "veil" test which means, pull the dough between two fingers and see in transparency

Now add the aromatic emulsion

Bring the stringing dough again. It will take about 40 minutes total.

Then add the chocolate chips, kneading just enough time to distribute them to the dough.

Turn the dough upside down on a floured work surface, and let the dough point (rest) for 30 minutes.

Divide the dough in two

Place the first part in the mold that will make up the wings.

Place the second in a cross over the first.

Then put the dove to rise in the oven off with the light on until it reaches a finger from the edge. It will take about 8/10 hours

Bake the chocolate dove in a preheated static oven at 180 ° C for about 50 minutes. After the first thirty minutes, if the pigeon becomes too brown, lower the temperature to 160 ° and continue cooking. Perform the toothpick test to make sure the dove is cooked inside.

Once cooked, skewer the dove with knitting needles

Then turn over using some books to support the irons and let cool completely upside down. At least a couple of hours, but if you want, even all night.

Now prepare the glaze by melting the two types of chocolate together with the butter in a thick-bottomed saucepan.

Sprinkle the chocolate glaze evenly over the dove

Immediately cover with the granulated sugar and let it dry.

Serve the chocolate dove the next day.

Video: Colonba pascal muito fácil de fazer #padariasemsegredos (September 2020).