Creative Concha

• Mixing spiral: Mix for 5 minutes on slow speed, then mix for another 5 minutes on fast speed.
• Dough temperature: 18°C
• Cooling and preparation: Laminate the dough into a rectangle shape to a thickness of 6mm and freeze for 30 minutes. Prepare the Mimetic in a rectangle shape, half the size of the dough.
• Folding: When the Mimetic and dough have the same consistency, perform two double folds (creating 16 layers). Roll out to a thickness of 16mm, freeze for 5min, and then place in the fridge.
• Resting: 60min in the fridge covered with plastic.
• Final lamination: Roll out to a thickness of 4.4mm, then cut into rectangles of 33x3.5cm and 80g each.
• Make Up: Place the inox circle (D=10, H=4) on a perforated tray with silpain. Roll the dough onto itself and place it inside the circle.
• Final fermentation: 2h at 28°C and 85% humidity.
• Baking: Place a silpain first, then two perforated trays on top. Convection oven: Loading temp 190°C for 20 minutes, then bake at 170°C with ventilation at 2/4. In the final minutes, flip the trays, remove the silpain, tray, and circle. Bake for 3 more minutes with the damper open. Place on a grid right after baking.

Mix egg yolk, CPT, and sugar. Heat milk to just boiling, add to mixture, and whip. Reheat to just boiling. Pour onto a tray, cover with film, and freeze for 10 minutes. Store in the fridge until the "Finition" step.

Mix all the ingredient together and roll out between two papers till 2mm.  

Mix all the ingredients together and spread with the stencil on a Silpat. Place an 8cm Patacrout circle on top. Bake for 9 minutes at 180°C.