Recipe: Puff Pastry Carre Confiture

20 Apr 2018

Bakery
Patisserie

Ingredients

Dough ingredients

  • 1000 g (100%) of Flour 
  • 544 g (32%) of Mimetic for lamination* (Margarine) 
  • 520 g (52%) of Water 
  • 100 g (10%) of Mimetic in the dough* (Margarine) 
  • 50 g (5%) of Sugar 
  • 20 g (2%) of Salt 
  • 7,5 g (0,75%) of S500 Puff Pastry* (Bread improver) 

Filling ingredients

  • 50/piece of Vivafil Apricot* (Fruit Fillings)

Decoration ingredients

  • 1000 g (10%) of Sunset Glaze* (Egg wash alternative)
  • 200 g (20%) of Water

Working Method

Mixing

  1. Mixing spiral: 3 min. slow and 3 min. fast
  2. Dough temperature" 21°C
  3. Roll out: On the laminator at 9 mm
  4. Rest: 30 min. in the freezer
  5. Lamination 1: 1x double-fold, 1x single-fold
  6. Lamination 2: 1x double-fold, 1x single-fold

Make up/filling

  1. Make up: Laminate at 2 mm, cut circles of 9 cm width with a round dough cutter. Pipe the filling in the middle and cover with a rastor of puff pastry dough.
  2. Final fermentation: 70 min. at 28°C and 85% R.H.

Decoration before baking

  1. Brush/spray with Puratos Sunset Glaze (Egg wash alternative).

Baking

  1. Oven temperature: 215°C
  2. Baking time: 20 min.