“Y para qué llorar, pa’ qué, si duele una pena, se olvida. Y para qué sufrir, pa’ qué, si así es la vida, hay que vivirla. Voy a vivir el momento para entender el destino. Voy a escuchar en silencio, para encontrar el camino. Voy a reír, voy a bailar, voy a gozar, Vivir mi vida!” Vivir mi vida, Marc Anthony
Today, I want share with you my little goal of the last year, the first place like Best Female Pastry chef at WPS in Milan. I always think “I can do more” but sometimes we need to enjoy the personal success because this is unique and it will never come back!
The Baci di Dama recipe is my cup of tea, the best piece of my WPS selection.
“To make a dream come true, you have to open the drawer and not keep it closed.” SB
Stay tuned!
Sara
BrȃnKiss
Hazelnut and cocoa nibs Baci di dama with a layer of Ruby chocolate.
Ingredients for Bacio di Dama:
- 100 g all-purpose flour
- 100 g light brown sugar
- 100 g cold butter
- 100 g hazelnut flour
- 15 g cocoa nibs flour
- 1 g salt
- 10 g sifted hardboiled yolk
Procedure:
Place all the ingredients in a bowl and, using your fingertips, mix until the mixture is crumbly. Chill the “baci di dama” for 1 hour in a refrigerator. Remove from the fridge and roll out the dough to a thickness of 0,3 cm and, using the cookie cutter 4×4, place the “baci di dama” on oven tray with baking paper and bake them at 155°C (311 F) for about 8 min.
How to temper Ruby chocolate
Bring the Ruby chocolate more or less at 42 ° C (107.6 F) in the microwave and pour 2/3 of it on the marble table to work it with the steel spatula; add the chocolate in the bowl and if the temperature is 29.5 ° C (85.1 F) you can proceed to create 4cm wide acetate strips (3 mm thick) to cut, as soon as it is slightly crystallized, 4×4 squares.
How to assemble the Brankiss
You can assemble 2 Baci di Dama squares and 1 Ruby chocolate square with a little bit of tempered Ruby chocolate.
Remember, #bakeforlife 😉
