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. |