Colomba Easy (Easter Dove) by Pastry Chef Oscar Pagani

#Colomba #Easy #Easter #Dove #PastryChef #OscarPagani

https://www.youtube.com/channel/UCny15ih6KWQwRbmY9b43akg

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How to feed sourdough starter: https://youtu.be/uu4fRU8fKGk​

Make your own candy orange peel: https://youtu.be/wLTBZMhzyxg

Hazelnut and cocoa glaze short: https://youtu.be/N_aJKtC58Xs​

How to make sugar pearls short: https://youtu.be/jyy5pueVuq8

Colomba Easy Oscar Pagani :

Remember that the sourdough must be in perfect shape. One fed a day for at least 3 days / one week.
You will need a warm place to rise the mass (25/26 degrees Celsius). If you keep it at a lower temperature, the times will lengthen.
Stand mixer: you know yours, and you will have to implement the necessary precautions, especially not to heat the dough.

Colomba mold measures - 10% for a Colomba with glaze

100 gr 11x15 height 3 cm 90 gr
300 gr 22x15 h 4.5 cm 270 gr
500 gr 26x18 h 5 cm 450 gr
750 gr 29x20 h 5.5 cm 675 gr
1000 gr 32x22 h 6 cm 900 gr

Ingredients for 4 Colomba one kg each

First Dough:

800 gr high protein flour (W330/w380)
300 gr liquid sourdough starter
300 gr sugar
300 gr egg yolk
300 gr water
300 gr butter

If you use stiff sourdough : 225 gr but remember to vary the water in the recipe to 375 gr

Second Dough:

All the first dough
200 gr high protein flour (W330/w380)
200 gr sugar
200 gr egg yolk
20 gr salt
200 gr butter
***possible addition of aromas to your liking. My aroma https://youtu.be/waBtTSCaq2A
600 gr candy orange peel

Almond Glaze Recipe:

80 gr corn or rice flour
100 gr sugar
100 gr egg white
150 gr almond flour

Baking time varies according to the sizes:

500 gr 30/40 minutes
750 gr 40/50 minutes
1000gr 50/60 minutes
Thank you

Видео Colomba Easy (Easter Dove) by Pastry Chef Oscar Pagani канала Stefano Merlo