Banoffee Pita’s
Banoffee Pita based on QS Boterstol Extra, Credi Fond Neutral and Credin Salted Caramel filling.
Pieces pieces
Ingredients
Pita Buns:
- 2000 g – 100% Flour
- 800 g – 20% QS BOTERSTOL EXTRA
- 120 g – 6% Fresh Yeast
- 30 g – 1,5% Salt
- 1240 g – 62% Water approx.
Caramel Filling:
- 1000 g Cream
- 200 g Credin Salted Caramel filling
- 200 g CREDI FOND NEUTRAL
- 250 g Water
Finishing:
- Banana slices
- Chocolate pieces
Working method
Pita buns:
- Knead all ingredients into a smooth and well developed dough.
- Dough temperature approx 26°C.
- Scale approx. 1600 grams (30 pieces) and rounding.
- Divide, round up, final proof for approx. 60 minutes.
- Bake approx. 6 minutes between irons.
Caramel Filling:
- Wait until the pita breads have cooled down sufficiently.
- Whip the cream until fluffy. Mix the remaining ingredients together and then add the fluffy whipped cream.
Finishing:
- Cut the pita breads horizontally. Pipe approx. 50 grams of caramel filling per pita bread and place banana slices and pieces of chocolate in between.
