Group : Pastry
Ingredient
KG
%
Flour
1.500
100.00
1.125
75.00
Water
0.800
53.30
Salt
0.015
1.00
0.005
0.30
Total Weight: 3.445
Group : Custard Filling
Ingredient
KG
%
0.400
26.70
Chilled water
1.000
66.70
Total Weight: 1.400
Group : Custard Cream
Ingredient
KG
%
0.120
8.00
0.120
8.00
Chilled water
0.300
20.00
Total Weight: 0.540

Pastry

  1. Add all ingredients (except Rollex Gold) into spiral mixing bowl.
  2. Mix for 2 minutes on slow and 4 minutes on fast speed.
  3. Pin out the dough into a rectangular shape and, using pastry brake, place Rollex Gold covering 3 quarters of the dough.
  4. Fold the uncovered part half way down the dough and then fold the other end to make one half turn, leave to rest for 5 minutes and repeat another 5 times.
  5. After the 6 half turns, pin dough to 5mm thickness and cut into 160cm x 320cm.
  6. Bake at 220℃ 20-25 minutes.

Custard Filling

  1. Whisk the water and Enbelett Superior Cold Custard for 1 minute on slow speed.
  2. Scrape down.
  3. Mix for a further 3-4 minutes on fast speed.

Custard Cream

  1. Whisk the water, Instant Cream and Enbelett Superior Cold Custard for 3-4 minutes.

Finishing

  1. Take one of the pastry pieces and pipe Custard Filling on the base.
  2. Chop up a selection of fresh fruit, place on top of the Custard Filling and then pipe the Custard Cream.
  3. Repeat this process for the top layer.
Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Custard, Dessert, Sweet Good