Working method |
Processing |
Scale pieces approx. 10 grams of Almond Paste and round them up
Make Creme Patissier (filling 2): Mix water with Creme Patissier powder until it is smooth |
Kneading |
Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling 1 in |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 250 gram and rounding |
Dough proof |
Approx. 25 minutes |
Moulding |
Flatten the proofed dough pieces and place them in a pie-plate ø 15-16 cm.
Pipe 60 grams of Creme Patissier (filling 2) in the middle to approx. 3 cm from the edge of the dough. Place 3 rounded Almond Paste pieces on the Creme Patissier. Sprinkle the Almond Pieces along the Creme Patissier on the not yet decorated dough |
Final proof |
Approx. 35 minutes |
Baking |
Approx. 35 minutes at 240ºC |
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Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |