Recipe4-Milky White Chocolate Feuilletee

Milky White Chocolate Feuilletee

Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast2
Bread Improver0.1
Sugar10
Salt1.4
Skim Milk Powder3
PALFFY 780 LTU5
Water52

Roll In

%/dough
CLASSICO MILK25

Method

Mixing Time
L4′ M3′ ↓L3′ M4′
Dough Temperature25 °C
Fermentation Time60 minutes
Dividing1900g
Retard Temperature­-5°C
1st Retard TimeOvernight
1st FoldingSingle Fold X 2 times
2nd Retard Time1-2 hours
2nd FoldingSingle Fold X 1 time
Make formRefer below
Final Proofing Time75 minutes
Proofing Condition35°C/80%
Baking Temperature180°C / Rotating Oven
Baking Time20 minutes


*The arrow shows timing to add margarine.

Filling

20g/pcs
FILLING ACE MILK200
Maple Syrup15

Process

  1. Combine both ingredients together & mix well.
  2. Place in a chiller & take out whenever you need.

Topping

g/pcs
WHITE COMPOUND CHOCOLATE12
Walnut (Baked)1pc

Process

  1. Place the WHITE COMPOUND CHOCOLATE in a bowl over a bain-marie to melt.

Assemble

  1. Roll out the dough to 3.5mm thickness & 90cm X 40cm.
  2. Once done, roll in the dough and cut 4cm/pcs & weighing around 80-90g/pcs.
  3. 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)
  4. Once proofed, put in the oven & bake for around 20 minutes.
  5. Once baked, remove from the mould & leave to cool on a cooling rack for around 20 minutes before you start to finalise.
  6. 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
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
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
FILLING ACE MILK

Room temperature storage filling with good baking stability and rich milky taste./p>

  • Packing: 3kg*5
  • Storage: Below 25℃
  • Shelf Life: 240days
WHITE COMPOUND CHOCOLATE
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)

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