DANISH PRODUCTS WITH PUFF PASTRY PRODUCTS

DANISH PRODUCTS WITH PUFF PASTRY PRODUCTS

Croissant

Ingredients A

·         210gm bread flour

·         90gm plain flour

·         30gm castor sugar

·         15gm milk powder

·         2 tsp instant yeast

·         1 tsp salt

Ingredients B

·         180ml Cold water

Ingredients C

·         45gm butter

Ingredients D

·         120gm danish butter

Method

1.       Mix (A) till well blended. Add (B) and knead to form a dough.

2.       Add (C), knead to form a smooth and elastic dough. Roll into rectaangular shape. Wrap the dough with clear film and put it in the freezer for 1 hour.

3.       Let the dough prove for 50-60minutes or till it double its size.

4.       Portion, 2nd proofing and bake at 190c for 15-20 minutes.

PUFF PASTRY

Ingredients A

·         400gm cake flour

·         50gm butter

·         220gm water

·         ¼ tsp salt

Ingredients B

·         300 gm pastry margerine

Method

1.       Mix (A) to form smooth dough. Let it rest for 15minutes before start the folding procedures.

PASTRY CREAM

Ingredients

·         500ml milk

·         1 nos egg

·         1 no egg yolk

·         50gm custard powder

·         100gm castor sugar

·         ½ tsp vanilla essence

Method

2.       In a heavy sauce pan, disslove the sugar in the milk.

3.       With a whip, beat the eggs and pour in the milk mixture. Add in custard powder and vanilla essence.

4.       Bring the mixture to the heat and bring to a boil, stirring constantly.

5.       When the mixture comes to a boil and thickens, remove from the heat.

6.       Cool and chill as quickly as possible.

7.       For filling pastries such as eclair and cream puff, whip the chilled pastry cream until smooth before using.