Palmier Pie

Ingredients & Process

Ingredient	Baker's %
Bread Flour	50
Cake Flour	50
Salt	1
PALFFY 780LTU	5
Water	50
Total	156

Ingredient	Baker's %
CLASSICO 100HHLT	53%

Ingredient	Baker's %
Sugar	3g/pcs

Method
Mixing Time	↓(margarine) L2' M6'
Dough Temperature	24°C
Dividing	950 g
Retard time	5°C 1hour
1st Folding	Single fold x 1 time, Double fold 1 time
Retard time	5°C 1hour
2nd Folding	Single fold x 1 time, Double fold 1 time
Final layer	144layers
Make Form	Below refer
Baking temperature	170°C / 170°C
Baking Time	18-22min

Make Form & Baking

1
Sheet the dough to thickness 1.8mm.
2
Cut the dough into 280mm(L) ×380mm(W) ×3mm(H)
3
Fold up the left and right vertical side inward, stopping at about 1/4 of the pastry.
4
Fold both sides that meet at the center and touch with each other.
5
Cut into width : 10mm.
6
Wet the surface with water and attach sugar.
7
Bake it at 170°C/170°C for 18-22 minutes

Made With Vivo Products

Functioning Fat Spread for Choux Puff

PALFFY PUFF

Enables to make uniform choux pastries and eliminate waste caused by non-uniform ones. getting bigger volume than normal. Especially it is suitable for manufactures.

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Compound Cream

TOPPING ACE SR

Middle-High compound type. Strong milk flavor.

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Filling

CREAM FILLING CUSTARD

Japanese Handmade type custard. It is available for making deplomat cream for cake items. Can be used for wrapping as well. This is less sweetness than FA-CUS.

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Sheet Margarine Compound