KM 0 PASTRIES There's more to life than cinnamon rolls. Our ambassador proves it with this crispy croiossant dough pastry roll with a fluffy Montseny cherry filling.KM 0 PASTRIES There's more to life than cinnamon rolls. Our ambassador proves it with this crispy croiossant dough pastry roll with a fluffy Montseny cherry filling.KM 0 PASTRIES There's more to life than cinnamon rolls. Our ambassador proves it with this crispy croiossant dough pastr...
Pastry roll
Ingredients: Pastry roll
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6.3 lbStrong flour
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2.1 ozSalt
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3.2 ozHoney
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12.7 ozSugar
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2.1 ozYeast
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1.5 lbMilk
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1.7 lbWater
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11.6 ozSourdough
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0.9 lbBeurre noisette
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4.4 lbButter for the folds 82% dairy butter sheet
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dropsCHD-Q76OCUM
Preparation: Pastry roll
Mix all the ingredients together in the kneading machine and knead for about 20 min.
When the dough becomes elastic remove from the machine.
Spread out the dough in a 60 x 40 min.
Once the dough has rested and the folds done, spread the doughout to a 2 mm thickness and sprinkle chocolate chips over the top.
Cut a 60x40 cm slice.
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.
Leave to ferment for 2 and a half hours at 28°C.
Before placing in the oven insert half a sphere of cherry.
Bake at 165°C for 20 min.
When the pastry roll is cold arrange a semi-sphere of glacé cherry and cover with chocolate popping candy.
Sprinkle powdered sugar on the sides.
Algin cherry jelly
Ingredients: Algin cherry jelly
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14.1 ozCherries
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3.5 ozMineral water
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4.4 ozSugar
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0.3 ozAlgin
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0.1 ozPowdered citric acid
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0.1 ozGluco
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0.1 ozCitras
Preparation: Algin cherry jelly
Mix the sugar and algin while dry.
Mix the citras, the purée and the water in the Thermomix.
Sprinkle in the sugar and algin.
Heat to 70°C stirring all the time, add the gluco and the citric acid.
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