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INGREDIENTS
Ingredients
Recipe
- FARINE FRANCAISE T55 1000g
- Sugar 120g
- Salt 20g
- Egg 150g
- Milk 400g
- Butter 200g
- Instant Yeast 20g
- Vanila extract T 8g
Butter Topping
- Butter 120g
- Brown sugar 12g
Topping cream
- Sugar 30g
- Cream Patissier 100g
- Condensed Milk Mud filling 100g
- Premium 3 berries filling BS 100g
Streusel
- Sugar 100g
- Salt 3g
- Butter 200g
- Cake flour 300g
- Almond powder 100g
- Vanila extract T 6g
HOW TO MAKE
Method
Recipe
- Mixing: L3 by Beater
- 1st proofing: 20 min at room temp
- Dividing: 800g
- Panning: ( 250 x 370 )
- Final Proofing: 35℃, 80%, 50 min
- Docking: Pipe butter topping into the hole of docking ( total 120g) and pipe topping cream on top.
- Sprinkle Streusel (200grams)
- Baking: 200℃, 18min
- Sprinkle the sugar after baking
Butter Topping
- -Mix softened butter + Brown sugar
Topping cream
- Pipe the each cream on the top of the dough
Streusel
- Beat the softened butter with sugar, salt, vanila extract at high speed
- Add Cake flour, Almond powder and mix lightly
PRODUCTS
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