Love Letter Danish Pastry

Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
Egg
0.975
9.75
Yeast
0.300
3.00
Clean Label Danish Improver
0.050
0.50
Water
4.500
45.00
Total Weight: 15.825
Group : Group 2
Ingredient
KG
%
Rollex® Gold
5.000
50.00
Total Weight: 5.000
Group : Assembly/Decoration
Ingredient
KG
%
Strawberry Fruit Filling 70%
11.240
-
Total Weight: 11.240
  1. Add group 1 ingredients into a spiral mixing bowl.
  2. Mix for 2 minutes on slow speed and 6 minutes on fast speed.
  3. Chill the dough for 60 minutes.
  4. Laminate the Rollex Gold (group 2) to soften it to dough consistence.
  5. Place the Rollex Gold in the middle of the dough to enclose it.
  6. Using a rolling pin, roll the dough out until 8mm in thickness, then fold it and half turn.
  7. Repeat this process three times and leave the dough to chill in the fridge for 30 minutes.
  8. Process into 80g crown shapes with 1 side left unfolded.
  9. Cut a small heart from the Danish pastry and add to the centre of the folded crown.
  10. Retard overnight.
  11. Prove for 45-60 minutes at 28°C, 75% relative humidity.
  12. Fill the open side of the pastry with 40g of Fruit Filling - Strawberry 70%.
  13. Bake for 195°C for 15 minutes.
  14. Using a pastry brush, gently apply Instant Superglaze - Neutral.

Yield: 281 Danish

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Occasion

Occasion

Valentine's Day

Finished Product

Finished Product

Chilled Dough, Confectionery, Danish, Sweet Good

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