Braid, Fish and Ring Cake

Knead together all the ingredients, in the double arm mixer (improved kneading 10 slow 10 fast). Recommended dough temperature: 24ºC.
Leave to rest in block form for at least 2 hours or 12 hours at the most at a temperature of 5ºC.
Divide and make into balls.
Leave the unit to rest for about 20 minutes.
Different shapes can be made from the same dough: Ring-shaped cake: make a ring. (The Three Kings’ Cake is a typical Christmas dessert).
Braid: 150 g per strand. Make three strands and braid them together. 
Then taper the ends. (The braids will be decorated before baking).
Fish: 200 g make a fish from a dough ball. Add more dough for the eye, gills and fins, score. Cut with scissors to form the scales. 
Paint with egg.
Leave to prove until volume has increased by 75%.
Bake at 190ºC.
Once baked, fill with Truffle.

Hydrate the gelatine sheets in very cold water.
Heat up half of the whipping cream to 60ºC and dissolve the gelatine sheets in it.
Mix with the rest of the whipping cream.
Add the Ebano and emulsify with a blender.
Leave to rest at between 0ºC and 3ºC.
Slice the cake in half horizontally and fill with the Truffle cream using a piping bag with a large nozzle, piping from a height.
The truffle can be used for filling any patisserie product.