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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6.3 lbStrong flour
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2.1 ozSůl
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3.2 ozHonig
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12.7 ozSugar
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2.1 ozYeast
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1.5 lbMilch
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1.7 lbMilch
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1.7 lbWasser
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11.6 ozSourdough
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0.9 lbBeurre noisette
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4.4 lb82% 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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