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How to Make Ingredients (Rock Crusty Topping)

  • Medium Protein Flour 200.0 g
  • Baking Powder 2.0 g
  • Butter 30.0 g
  • Buttery Margarine 30.0 g
  • Peanut Jam 20.0 g
  • Honey 5.0 g
  • Polenta 30.0 g
  • Eggs 40.0 g
  • Sugar 90.0 g

How to Make Ingredients (Chocolate Buttercream)

  • White Shortening 600.0 g
  • Cake Margarine 100.0 g
  • Liquid Sugar 400.0 g
  • Soft Cream 300.0 g
  • Dark Chocolate Compound 100.0 g

Making the Roche Bread

  • High Protein Flour 800.0 g
  • Instant Yeast 20.0 g
  • Bread Improver 5.0 g
  • Sugar 200.0 g
  • Skim Powder Milk 50.0 g
  • Salt 15.0 g
  • Cake Margarine 200.0 g
  • Hot Water 475.0 ml
  • Yolk 100.0 g
  1. How to Make Ingredients (Rock Crusty Topping)

    • Mixer margarine, butter, peanut butter, honey and sugar evenly.
    • Add in the eggs, mixer again for ± 1 minute, add in the dry ingredients, stir using spatula, then pour on the table, and rub with hands until it forms smooth grains.
  2. How to Make Ingredients (Chocolate Buttercream)

    • Mixer white shortening and margarine until smooth, add soft cream and mix a while, then add in simple syrup and mixer until smooth.
    • Melt the dark chocolate compound then mix to the buttercream and stir evenly.
  3. Making the Roche Bread

    • Mix all dry ingredients then add in water, margarine and egg yolks until smooth.
    • Rest on the table for ±15 minutes.
    • Weigh and round it. Then rest again for ±15 minutes.
    • Round the dough, spread with skim milk, then press to the topping batter and put it on the loaf.
    • Leave to rise for about 1 – 1,5 hours then bake in 190 - 200°C for 15 minutes.
    • After baked and cool off, divide the bread and fill with chocolate buttercream.