Original creation by
Adeline Vancaster,
Pâtisserie Ducobu,
Waterloo, Belgium
DRIED FRUIT STOLLEN
Chef :
Brand
Quantity :
Recipe for 5 pieces
1. COINTREAU® SYRUP
Ingredients
50 g Cointreau® 60%
165 g granulated sugar
135 g water
2. SOURDOUGH
Ingredients
240 g flour T45
60 g fresh yeast
120 g water
35 g whole eggs
Step
Knead all the ingredients together. Let dough rise until
doubled in size.
3. STOLLEN DOUGH
Ingredients
460 g flour T45
70 g granulated sugar
3 g salt
290 g water
1 g vanilla extract
450 g sourdough
196 g brioche butter
150 g pecans
250 g hazelnuts
250 g milk gianduja
1 orange zest
500 g almond paste
Step
Knead flour, sugar, salt, water, vanilla and sourdough until
dough forms (15 minutes). Add cold butter and mix well. Finish
with dried fruits. Shape into 400g breads and place a 100g
almond paste insert (in shape of sausage) in the center. Leave
to rise. Bake at 180°C for 35 to 40 minutes. Remove from oven
and soak in Cointreau® syrup. Leave to cool before dipping in
50°C butter and rolling in caster sugar.
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