Leavened puff pastry

• 1 kg flour
• 150 g sugar
• 20 g salt
• 10 g Vanoise croissant improver
• 30 g Vanoise instant yeast
• 100 g The Delicious
• 100 g cold milk
• 50 g eggs
• 350 g cold water

           Total weight: 1850 g

• 500 g Mezij for taring

- Technical:

• Smoothing: 5 min 1st speed

• Consistency: + - soft dough

• Kneading: 8 min 2nd Speed

• Consistency: + - soft dough

• Temperature: 25 ° C

• Score: 25 min

• Tourage: 3 single laps

• Shaping:

Tiles

Braids

Cold custard

350 g Vanoise cold cream powder

1L of cold water

- Technical:

• Mix the cream powder and water for 4 min at high speed, film and keep cool until use

Garnish

Fresh fruits: Strawberry, Banana, Dates, Kiwi, Pineapple

Finish

• Shape and pass into the pushing chamber for 24 to 30 ° C, Dress up a first portion of cream and cook for 18 min at 175 ° C

• Prepare a second portion of cream, Decorate with fruit, coat and sprinkle with icing sugar.