A VOLCANO OF INTENSE FLAVOUR Looking for more ideas for pastry rolls? Here's another brilliant recipe by Lluís Costa, a pastry roll that's very crispy on the outside that contrasts with its moist interior, filled with Iroko crema made with 11% of hazelnuts.A VOLCANO OF INTENSE FLAVOUR Looking for more ideas for pastry rolls? Here's another brilliant recipe by Lluís Costa, a pastry roll that's very crispy on the outside that contrasts with its moist interior, filled with Iroko crema made with 11% of hazelnuts.A VOLCANO OF INTENSE FLAVOUR Looking for more ideas for pastry rolls? Here's another brilliant recipe by Lluís Costa, a...
Pastry roll
Zutaten: Pastry roll
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2850 gStrong flour
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60 gSůl
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90 gHonig
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360 gSugar
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60 gYeast
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700 gMilch
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750 gMilch
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750 gWasser
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330 gSourdough
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410 gBeurre noisette
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2000 g82% dairy butter sheet
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FNN-O61IROK
Zubereitung: Pastry roll
Put all the ingredients together in the kneading machine and knead for about 20 min.
Add 82% dairy butter sheet to the 5.800 g of dough.
When the dough becomes elastic remove from the kneading machine.
Once the dough has been removed, spread it out in a 60x40 tin.
Once the dough has rested and the folds done, spread out to a 2 mm thickness.
Cut a 60 x 40 cm slice.
Spread the crème patisserie on top and sprinkle the chocolate chips.
Roll up the slice until you obtain a 60 cm long roll.
Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless steel moulds.
It's very important to line the mould with baking paper so the pastry roll doesn't stick to it.
Leave to ferment for 2 and a half hours at 28°C.
Bake at 165°C for 20 min.
Once the piece has cooled down, inject the chocolate cream and decorate with chocolate popping candy.
Fill with the Iroko filling.
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