PASTRY PARCELS

Nov 30, 2017

PASTRY PARCELS


PASTRY PARCELS
category
ingredients
quantity
top croissant 5 grain mix
1000 g
water
420 g
sugar
40 g
honey
20 g
baker's yeast
40 g

FOR LAMINATION
category
ingredients
quantity
top croissant 5 grain mix
1000 g
water
420 g
sugar
40 g
honey
20 g
baker's yeast
40 g

FOR LAMINATION
category
ingredients
quantity
crystal puff pastry - croissant
400 g

FOR THE FILLING
category
ingredients
quantity
wild berry hydrated cream
to taste

FOR DECORATION
cerealtop chiaro mix
to taste

Work all of the ingredients together to form an even dough. Rest the dough for 10 minutes, then laminate with Crystal mix 25% (Crystal Melange 25%) with three letter-fold sequences. Rest the dough for another 10 minutes, then perform the final lamination. Roll out, fill with Wild Berry Hydrated Cream (Crema Idrata Frutti di Bosco), shape and leave to rise. Bake as standard.