The stimulus comes from Christmas Contest "The Tronchetto .... In all its forms" e l'idea è stata quella di dare al tronchetto tradizionale di Natale l'aspetto di un tronco di pino, con la corteccia un po' screpolata, cosa tipica di quest'albero.
Altra rivoluzione della ricetta sta nell'impasto che è a lievitazione naturale e poi sfogliato.Essendo l'involucro molto sostanzioso, l'ho farcito con la mia crema pasticciera all'arancia e gocce di cioccolato che danno una gradevole croccantezza.
Ed ecco la ricetta:
Ingredienti del primo impasto:
200 g di pasta madre rinfrescata due volte
250 g di farina 0 più q.b. per la spianatoia
80 g di acqua tiepida
1 cucchiaio sugar 1 egg
30 g butter cream
Mix all ingredients, adding butter last.
When this will be absorbed completely, have a ball, affect cross and leave to rise, covered with foil, until the cross is not fully open (about 5 or 6 hours).
Ingredients of the second dough: Dough
previous
80 g of sugar flavored with vanilla bean
50 g of honey orange
Rum 1 tablespoon butter 30 g ointment
Knead with the same procedure of the previous dough and let rise overnight in the refrigerator well covered by the film.
Ingredients for the stripping, filling and frosting:
120 g of butter cream custard
a handful of chocolate chips 1 egg white
100 g
unpeeled almonds 1 tablespoon granulated sugar
80 g of icing sugar
icing sugar to sprinkle
Preparation:
After leaving the mixture a couple of hours at room temperature, flatten on a floured surface by pulling the dough rectangle.
After leaving the mixture a couple of hours at room temperature, flatten on a floured surface by pulling the dough rectangle.
With the help of a spatula to spread the butter about 2 / 3 of the rectangle, leaving a margin of 2 cm.
Fold the strip of dough and butter on half the butter and over again, fold the flap that remains.
have three layers of pastry that enclose two of butter.
Press with a rolling pin to seal the edges and leave the dough in the refrigerator about 15 minutes wrapped in foil.
Continue giving two to three folds pastamantenendo a rest period of 30 minutes between a wound and the other. Once the leaf roll out the dough always a rectangle, spread the cream Orange (previously done and cooled) with chocolate chips and gently roll up the whole.
With a cross cutting off a piece that will be the side branch of the nozzle.
allow to rise in two separate die roll made with baking paper (to understand must seem like two tubes, closed with staples at the top and sides. I hope I have been clear), so that brewing maintain the round shape. A rising
completed bake at 200 degrees for 20 minutes, meanwhile mix the almonds with sugar and, when ground into flour, mix with icing sugar. Beat the egg white to light foam and mix everything.
Open lo stampo di cartaforno, unire i due pezzi dando la forma del tronco, spalmare la glassa facendo attenzione di metterne un po' di più nella giuntura affinchè i due pezzi rimangano attaccati.
Spolverizzare con zucchero a velo.
Rimettere in forno per altri 20 minuti, considerando di accendere il grill dopo 10 minuti circa.
Appena uscito dal forno, picchiettare delicatamente con le dita sulla glassa in modo da screpolarla e dare l'effetto corteccia.
Far raffreddare su una gratella.
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