Instructions

1. SOFT BUN:
2. Knead all the ingredient together except the Maxime Gioia Special and the chopped walnut
3. Once the dough has developed the gluten and it is smooth add the Maxime Gioia Special
4. Make the dough smooth again and add the chopped walnut
5. Rest the dough for 30 min at 28 C.
6. Cut in 80 g and make ball shape
7. Let it rest for 15/20 min at 28 C
8. Give to the dough a baguette shape
9. Proof at 30 C for 2/ 3 hours till 2,5 times the initial volume
10. When the dough is ready to be baked brush the bread with a little bit of water and sprinkle onto it the chopped walnut.
11. Bake at 195 C for 6/8 min.
12. Once cool down cut in the middle and fill it up with hazelnut mousse , decorate with fresh mango and glaze with boiled Mirall neutral
13. DARK CHOCOLATE MOUSSE:
14. Boil the OraSi Soy sugar free
15. Make a ganache together with dark chocolate
16. Half-whip the rice whipping cream and fold in the chocolate ganache
17. Leave the mouse to set in the fridge at 5 C
18. Once the mousse is set use it with a piping bag together with star nozzle .