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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
Puff Pastry
Ingredients: Puff Pastry
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500 ghigh protein flour
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500 glow protein flour
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20 gsalt
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110 gsugar
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50 gfresh yeast
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280 gwater
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200 gmilk
Preparation: Puff Pastry
Mix and knead together for about 5 min at a low speed.
Ingredients: Puff Pastry
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250 gbutter
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
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500 gbutter (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
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1 Q.S.FMD-P1336
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1 Q.S.FMW-R1435
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1 Q.S.FNN-S1235
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1 Q.S.FMR-RUBY36
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1 Q.S.FMF-GOLD35
Ingredients: Finishing and Filling
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1 Q.S.CHR-PN-6222-EX
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1 Q.S.BIN-GR-6328
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1 Q.S.CHX-CC-MCRISE0
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1 Q.S.NUN-PI-HA213
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1 Q.S.NAO-CR-PI3724
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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