"Easy Baking"

Show 140

3201 New Mexico Ave.
Washington, D.C.
202-244-2223
.

Left Picture...Executive Chef Roberto Donna (right) with Lindsey Gustin (left)
Right Picture...Pastry Chef Isha Andrews

Bombolini with Chocolate Sauce

The Bambolini
Ingredients:
1)   12 oz. Whole Milk
2)   2 oz. Fresh Yeast
3)   1 tbs. Baking Powder
4)   2 1/2 lb. Pastry Flour
5) 1/4 lb. Sugar
6)   3/8 lb. Softened Unsalted Butter
7)   3 Whole Eggs
8)   1 lb. 11 oz. Raw Pizza Dough

Preparation:
1)   Combine milk and yeast.
2)   Let sit for 5 mins.
3)   Combine dry and make a well in the center.
4)   Add eggs and the milk mixture to dry and mix on low speed for 1 min.
5)   Add the raw pizza dough and mix until just combined.
6)   Kneed by hand for 2 more mins.
7)   Place dough in a bowl and let stand in warm area for 2 hrs.
8)   Punch down once.
9)   Dough may be kept out in warm area for up to 5 hrs.
10) Roll dough as needed to 1 inch thick and use a small circular cutter to cut out rounds to fry.
11) Fry for ONLY 1 1/2 minutes.
12) Roll immediately in sugar.

The Chocolate Sauce
Ingredients:
1)   1 Gallon Heavy Cream
2)   2 lb. Semi Sweet Chocolate
3)   1 lb. Cocoa Powder
4)   1 1/2 lb. Whole milk
5)   1/2 lb. Granulated Sugar

Preparation:
1) Heat all ingredients to 114 degrees Fahrenheit on medium temperature, whisking frequently to a smooth, uniform consistency.

Frolla Chocolate (Chocolate Biscuit)

Ingredients:
1)   600 grams. Butter (softened)
2)   200 grams Powdered Sugar
3)   800 grams Pastry Flour
4)   200 grams Cocoa Powder
5)   10 Egg Yolks

Preparation:
1) Combine butter to dry ingredients with paddle until just combined.
2)   Add yolks slowly until just absorbed.
3)   Continue mixing/kneeding by hand.
4)   Roll out small balls, press down to slightly form a well in center, and add a small amount of nutella in the center.
5) Bake at 375 degrees Fahrenheit for 10 minutes.

Good Eating!!!