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Autumn Crown

Ingredients

  • 10000 g - 100% Flour (High-Protein)
  • 1000 g - 10% QS Vruchten Geel (Fruit Bread)
  • 500 g - 5% Fresh Yeast
  • 200 g - 2% Proson Krokant Malt (crusty malt)
  • 150 g - 1.5% Salt
  • 5000 g - 50% Water approx.

Laminate::

  • 6760 g - 40% Butter (40% of dough weight)

Finishing::

  • Fondant
  • Forest Fruit Filling

Filling::

  • Creme Patissier

Working method

  • Mix all the ingredients into a dough which is almost developed
  • Dough temperature: approx. 23ºC
  • Dough proof: Approx. 10 minutes
  • Roll out the dough and spread the butter across half of the dough piece After this, fold the other half across it and laminate it two times in three (2 x 3)
  • Dough rest: Approx. 10 minutes
  • One time in three (1 x 3)
  • Roll the dough into a slice with a thickness of 3.5 mm Cut squares of 8 centimeters long and 8 centimeters wide Incise a cross in the center and fold the outside points to each other and compress it slightly Place the dough pieces with the lock below on with baking paper prepared baking sheets
  • Final proof: Approx. 60 minutes
  • Just before baking press the centre a little bit and inject a cap Creme Patissier in it
  • Baking: Approx. 18 minutes at 220ºC with a bit steam
  • Finish with Forest Fruit filling and Fondant