Filled Viennoiserie In The 5 Colours Of Chocolate
Makes: 24 pieces
  • Good For Me
Savor the artistry of this recipe, where passion and creativity come together to a flavourful treat!
Savor the artistry of this recipe, where passion and creativity come together to a flavourful treat!
Shelf life:
1 day
Conservation:
+16 Celsius
Containing: 2 Components

Puff Pastry

Ingredients: Puff Pastry

  • 500 g
    high protein flour
  • 500 g
    low protein flour
  • 20 g
    salt
  • 110 g
    sugar
  • 50 g
    fresh yeast
  • 280 g
    water
  • 200 g
    milk

Preparation: Puff Pastry

Mix and knead together for about 5 min at a low speed.

Ingredients: Puff Pastry

  • 250 g
    butter

Preparation: Puff Pastry

Add and continue kneading for another 5 min at medium speed.

Roll out the dough to a rectangle of 40 x 60 cm. Cover with cling foil.
Leave to rest overnight in the fridge.

Ingredients: Puff Pastry

  • 500 g
    butter (for touring)

Preparation: Puff Pastry

Roll out the butter to a rectangle of 30 x 40 cm and place onto one half of the dough.
Fold the other half over the butter.
Give the dough 3 tours and leave to rest for 1 hour after every tour.

Finally roll out the dough to 1 cm of thickness. Cut in squares of 7 x 7 cm. Arrange on a baking tray and leave to rise for about 90 min.
Bake for 12-14 min at 180°C.
Leave to cool.

Finishing and Filling

Ingredients: Finishing and Filling

  • 1 Q.S.
    FMD-P1336
  • 1 Q.S.
    FMW-R1435
  • 1 Q.S.
    FNN-S1235
  • 1 Q.S.
    FMR-RUBY36
  • 1 Q.S.
    FMF-GOLD35

Ingredients: Finishing and Filling

Preparation: Finishing and Filling

1. Cut the puff pastries through horizontally. Fill the bottom half with a Callebaut® Crema of your choice and your home made pastry cream. Or optionally: mix your home-made pastry cream with
50% of a Callebaut® Crema of your choice.
2.Arrange the top part on each pastry: pipe the same Callebaut® Crema on top and sprinkle with decorations of your choice.

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