• Recipe created within the project "Masters of White Art invite you to the Baking Show" by Ciprian Dinu, pastry chef and Technical Advisor Puratos Romania.
Component:
• It took
• Diplomat cream
• Filling
• Glaze
It took:
Ingredients:
• Flour 480 1000 gr.
• Cold water (0-1°C) 550 gr.
• Sugar 100 gr.
• Yeast 50 gr.
• Easy Croissant 150 gr.
• Mimetic Primeur 10% Butter 50 gr. + 250 gr. for rolling the dough.
Working method:
• Kneading: 4 minutes slow + 6 minutes fast; Dough temperature: 18 – 21°C.
• Relaxation: 10 minutes in foil, at -18°C
• Rolling: Place the fat plate in the middle of the rectangular piece of dough. Fold the ends of the dough over the Mimetic Primeur 10% Butter fat plate. The dough stretches until the thickness is 7 mm, make 2 folds in 4 (double) successive folds, each time rotating the dough 90° around the axis.
• Relaxation: 10 minutes at -18°C.
Diplomat cream:
Ingredients:
Cremyco Puratos 350 gr.
Water / Cold milk 1000 gr.
Passionata Puratos 500 gr.
Working method:
Mix with the Cremyco whisk with cold water/milk until a smooth cream is obtained. Mix the cream obtained with the semi-whipped Passionata.
Filling: Topfil Apple 60% Puratos.
Glaze: Sunset Glaze CL Puratos.
Modeling, decorating and baking:
• Modeling: Roll out to a thickness of 3 mm. Cut into 7 cm square pieces. Bring the 4 corners together in the middle and press the center. To keep their round shape, leaven and bake in circles with a diameter of 8 cm.
• Filling before baking: The middle is pressed and with the help of the postman Add Topfil Apple 60%. Spray with Sunset Glaze CL (10% dilution with water).
• Final leavening: 75 – 90 min at 35°C, relative humidity 70-80%.
• Baking: In oven convection, at a temperature of 180°C, with a little steam at the beginning of baking, for about 14 – 15 minutes.
• Decoration after cooling: It is applied with the bag Diplomat cream covering half of the apple filling. Can also be decorated with dehydrated apple slices.
Read HERE in White Art and other delicious dessert recipes.
