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Préparations-- minutes
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Cuisson-- Mins
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Personnes-- Pers
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Diffeculté--
Yeast puff pastry :
1 kg flour
150 g Sugar
20 g salt
10 g of croissant
30 g instant yeast
100 g eggs
100 g milk
350 g cold water
100 g the delicious
250 g excelior margarine for 1 kg of dough
2 double towers
Shaping: thickness 5mm / square of 9/9 cm
Caramel :
500 g caster sugar
Bake a dry caramel, pour over a silpat mat and let cool
Mix the caramel powder to have a granulated powder and sprinkle in the molds
pre-grease
Fold the squares and pass into the shoot chamber
Bake for 23 min at 170°c
Vanilla cream :
1 l milk
100 g sugar
50 g cream powder
50 g flour
15 g vanilla paste
80 g egg yolks
Bake custard-style
Vanilla peach count :
1 kg fishing
300 g sugar
15 g vanilla paste
30 g starch
50 g water
30 g gelatin mass
Cook like a pastry cream, off the heat add the gelatin mass
Immediately pour into the dome molds, transfer to the deep freezer
Neutral glaze :
500 g neutral vanoise glaze
100 g water
Use at 40°C