Share the Lesaffre know-how (Events, training courses, technical files, recipes)
Recipes from around the world
FRUIT DELIGHT - Poland
Contestant recipe
Przemyslaw KOPERSKI
Louis Lesaffre Cup 2006/2007 candidate (Vienese pastry category)
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).
Contact :
Przemyslaw KOPERSKI