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
