Milky White Chocolate Feuilletee
Dough
| Baker’s % | |
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.1 |
| Sugar | 10 |
| Salt | 1.4 |
| Skim Milk Powder | 3 |
| PALFFY 780 LTU | 5 |
| Water | 52 |
Roll In
| %/dough | |
| CLASSICO MILK | 25 |
Method
| Mixing Time | L4′ M3′ ↓L3′ M4′ |
| Dough Temperature | 25 °C |
| Fermentation Time | 60 minutes |
| Dividing | 1900g |
| Retard Temperature | -5°C |
| 1st Retard Time | Overnight |
| 1st Folding | Single Fold X 2 times |
| 2nd Retard Time | 1-2 hours |
| 2nd Folding | Single Fold X 1 time |
| Make form | Refer below |
| Final Proofing Time | 75 minutes |
| Proofing Condition | 35°C/80% |
| Baking Temperature | 180°C / Rotating Oven |
| Baking Time | 20 minutes |
*The arrow shows timing to add margarine.
Filling
| 20g/pcs | |
| FILLING ACE MILK | 200 |
| Maple Syrup | 15 |
Process
- Combine both ingredients together & mix well.
- Place in a chiller & take out whenever you need.
Topping
| g/pcs | |
| WHITE COMPOUND CHOCOLATE | 12 |
| Walnut (Baked) | 1pc |
Process
- Place the WHITE COMPOUND CHOCOLATE in a bowl over a bain-marie to melt.
Assemble
- Roll out the dough to 3.5mm thickness & 90cm X 40cm.
- Once done, roll in the dough and cut 4cm/pcs & weighing around 80-90g/pcs.
- Place in a sprayed mould & leave it out for around 15 minutes before you start to proof. Mould dimension : 5.5cm(H) X 10cm(D)
- Once proofed, put in the oven & bake for around 20 minutes.
- Once baked, remove from the mould & leave to cool on a cooling rack for around 20 minutes before you start to finalise.
- Once cooled, pipe in the filling from the bottom. Then coat the top part with melted white chocolate & place 1nos of walnut at the tip for decorations. Let dry/set for around 20 minutes then it’s ready to be serve.
Products Used for This Recipe
PALFFY780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
CLASSICO MILK
Condensed milk added sheet margarine which provides natural sweet milky flavour for Danish pastries and confectionaries.
- Packing: 1kg*10
- Storage: 3℃-7℃
- Shelf Life: 365days
FILLING ACE MILK
Room temperature storage filling with good baking stability and rich milky taste.
- Packing: 3kg*5
- Storage: Below 25℃
- Shelf Life: 240days
WHITE COMPOUND CHOCOLATE
Easy-to-handle compound chocolate without the need for tempering.
Its milk and vanilla flavour goes with various confectionaries, breads and cakes.
- Packing: 1kg*10(block)
- Storage: 20-24℃
- Shelf Life: 365days(12months)
