STARTER DOUGH • zeta flour 662 g • compressed yeast 132 g • water 552 g • granulated sugar 88 g Knead together all the ingredients in a stand mixer equipped with a hook. Knead until the dough is firm and does not break when you stretch it. Leave dough to triple in volume while stored at 26°C (roughly 30 minutes). In the meantime, prepare the emulsion. EMULSION • block of butter 1.656 g • powdered sugar 662 g • cocoa butter 166 g • egg yolks 552 g • Bourbon vanilla 1 g • vanilla extract 144 g • orange essential oil 7 g • Marsala wine 75 g Work together soft butter with the sugar and all the flavourings. Slowly pour in the Marsala wine and egg yolks while continuing to mix. Lastly, add the cocoa butter in small pieces. Cover and store until use. 39
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