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](https://www.vivo.sg/wp-content/uploads/2019/07/Blk-MG.jpg)
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](https://www.vivo.sg/wp-content/uploads/2019/05/G0A0274★.jpg)
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](https://www.vivo.sg/wp-content/uploads/2019/07/ACE-MILK.jpg)
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](https://www.vivo.sg/wp-content/uploads/2020/08/★white.jpg)
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)
![](https://www.vivo.sg/wp-content/uploads/2019/06/Path-64-copy-2.png)