Fruit delight

Poland - Contestant recipe
KOPERSKI_01.jpg

Przemyslaw KOPERSKI

Louis Lesaffre Cup 2006/2007 candidate (Vienese pastry category)
Delice_fruits_01.jpg

Ingrédient

Dough

Total

%

Flour

10000

10000

100

Milk

4600

460

46

Pressed yeast

450

450

4.5

Salt

200

200

2

Sugar

900

900

9

Eggs

500

500

5

Powdered milk

350

350

3.5

Butter

500

500

5

Preparation of the fruit delight

1

Mixer : Spiral

2

Mixing : 4 min. at the lowest speed + 2 min. speed

3

Dougn temperature : 20-22°C

4

1st fermentation : 30 min. at 5°C

5

Folding in butter : 250g per kg of dough

6

Folding : 1 double fold

7

Standing : 15 min. at 5°C

8

Folding : 1 single fold

9

Standing : 20-30 min. at 5°C

10

Dividing : 80 g

11

Shaping : 2 hours at 30°C

 

Recipe tip

Before putting it in the oven, fill with the vanilla cream (confectioner's custard).