2020-11-04 17:09:00
Les pavés d`antan

Croissant dough


  • 1 kg flour
  • 120g sugar
  • 30g vanoise invert sugar
  • 20g salt
  • 30g Vanoise instant yeast
  • 10g vanoise croissant improver
  • 100g The Delicious
  • 100g cold milk
  • 100g eggs
  • 300g cold water

- Technical


• Incorporation: put all the dough ingredients in the mixer / kneader bowl except Mezij

• Frasage: 5min 1st speed

• Consistency: + - soft dough

• Kneading: 8 min 2nd speed

• Consistency: soft paste

• Temperature: 25 ° C

• Weighing: desired weight

• Rounding: tight in oval shape

• Pointing: 25 min / 35 min at room temperature, Flatten and freeze

• Tourage: 3 single laps

• Relaxation: 1 hour in the fridge

• Shaping: lower to 4 mm, detail the desired shapes

• Fermentation: 2h30 at 30 ° C

• Gilding: with egg

• Cooking: 18 min at 170 ° C

• Penetrant penetrant testing: on a grid


Pastry cream

- Cold custard

                                                    

  • 500g cold milk
  • 500g cold water
  • 350g cold cream powder
  • 3 to 4 min with a mixer or whisk


• Cover and leave until use


- Hot pastry cream

  • 1 L milk
  • 150g sugar
  • 120g cream powder

• Cook the cream well, cover and let cool.

Garnish

Gold excel icing nugget


- Technical:


• Roll out the dough to 3 mm thick, 40 cm wide

• Spread a layer of pastry cream, sprinkle as desired with nuggets

• Fold the dough and cut on 5 cm wide