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Mother's Day Heart
Ingredients
| Flour | 100% | 10000 g |
| Sonnet Variatiemix Kwark » | 200% | 20000 g |
| Liquison Short Cake | 10% | 1000 g |
| Eggs | 50% | 5000 g |
| Water approx. | 77% | 7700 g |
| Filling | ||
| Refru Papaya (3 - 5 mm) | 60% | 6000 g |
| Decoration | ||
| Creme Patissier | 110% | 11000 g |
| Apricot Fruit Filling | 150% | 15000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes |
| Dough temperature | Approx. 20ºC |
| Scale | Scale dough pieces that easy to roll. Mould them square |
| Dough rest | Approx. 20 minutes |
| Laminate | A slice of approx. 8 mm |
| Moulding | Cut the dough slice into a size of a heart (approx 23 x 22 cm, approx. 500 grams dough) and place it on a baking sheet. Pipe a thin layer of creme patissier on the heart |
| Baking | 25 minutes at 180ºC, mild floor |
| Finishing | Pipe the heart with Apricot Fruit Filling after cooling down. (See photo.) |
| Extra information | |
| Remarks | For more colour, cover the dough edge with egg. |
| Variations | It is possible to use a different fruit filling, such as cherry or tropical. |
