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Recipes
Pan de Muerto with Whipped Cream

Pan de Muerto with Whipped Cream

Ingredients

Working Method

Working Method

Mixing	Place Tegral Pan de Muerto, yeast, and water in mixing bowl. Mix for 3 minutes slow, then 6 - 8 minutes fast (medium gluten development). Add butter and mix until fully incorporated and smooth.
Bulk Fermentation	Rest dough for 45 - 60 minutes at room temperature.
Dividing & Shaping	Divide into 100 g pieces. Shape into round balls (main body) and prepare small portions for traditional "bone" decoration. Assemble classic Pan de Muerto shape.
Proofing	Proof at: 28°C (82°F) / 75% humidity for 75-90 minutes, until doubled.
Baking	Bake at 175-180°C (347-356°F). Baking time: 18--22 minutes. Allow to cool completely before filling.
Prepare the Filling	Whip Ambiante Whippable Topping to a medium peak consistency. Add powdered sugar (optional) and vanilla extract. Whip until a smooth and stable texture is achieved. (Ambiante provides excellent stability, a clean cut, and extended shelf life compared to dairy cream) .
Filling	Make a small opening at the bottom of each piece ( or slice horizontally). Pipe 30 to 40 g of whipped Ambiante Whippable Topping into each Pan de Muerto.
Finishing	Lightly brush with melted butter and sprinkle with sugar for the traditional finishing touch.

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