Recipe49-Creme Brulee Pie

Creme Brulee Pie

Dough

Baker’s %
Bread Flour70
Cake Flour30
Instant Dry Yeast0.5
Sugar8
Salt2
Skim Milk3
PALFFY LACTIS 106
Egg9
Malt Syrup0.5
Water42

Method

Mixing Time
(All in) ↓L5
Dough Temperature26℃
Fermentation Time0 minute
Fermentation Room27℃／70％
Dividing1800g
1st Retard Time-5℃ over night
1st FoldingSingle fold X 2 times
2nd Retard time90 minutes
2nd FoldingSingle fold×1 time
3rd Retard Time90 minutes
Final layer27 layers
Make FormBelow refer
Rack Time10 minutes
Baking Temperature190℃ (Up)
195℃ (Down)
Baking Time25 minutes


*The arrow shows timing to add margarine.

Roll In

%/Dough
CLASSICO LACTIS 2075

Filling

50~60g/pcs
CREAM FILLING CUSTARD1000
TOPPING ACE 500500
Sugar30

Progress

  1. Whip TOPPING ACE 500 and Sugar until medium peak.
  2. Place CREAM FILLING CUSTARD in a large mixing bowl, add whipped cream and mix well.

Decoration

Sugar2-3g

Caramelised Topping

Brown Sugar2~3g/pcs

Make Form

  1. Sheet the dough to thickness of 2mm and cut into 70cm.
  2. Roll up the dough and retard the dough over 60 minutes.
  3. Cut into width 8mm(27-30g).
  4. Roll out the dough and place it in baking cup.
  5. Using blind baking method: spread round aluminum foil on the baking cup, add some pie weights (rice, beans etc.) in it. This is to bake the crust without the filling.

Baking & Assemble

  1. Bake for 25min at Top 190℃／Bottom 195℃.
  2. After cooling, coat mirror gel on edge of the pie.
  3. Dip the edge of it with Sugar (decoration).
  4. Pipe the filling inside pie crust.
  5. Put brown sugar on top and caramelise it using kitchen torch for a few seconds.

Products Used for This Recipe

PALFFY LACTIS 10

All-purpose compound margarine made with naturally fermented buttery flavor.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CLASSICO MILK
CLASSICO LACTIS 20

Compound margarine for lamination made with naturally fermented buttery flavor, to deliver the richness of culture buttery taste.

  • Packing: 1kg*10
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CREAM FILLING CUSTARD

Good bake-stable custard with smooth texture and natural custard taste.

  • Packing: 1kg*6
  • Storage: Below -18℃
  • Shelf Life: 180days
TOPPING ACE 500

High-grade dairy compound whipping cream with natural creamy taste and good mouthfeel.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 365days

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