Ingredients
T55 or T65 flour: 9,8 kg
Terre d’Arômes Durum Wheat OFG: 0,2 kg
Sugar: 1,2 kg
Détrempe butter: 0,5 kg
Tourage butter: 4,5 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Water: 4,8 to 5,2 L
Preparation
Method with 2% dosage
Base temperature: 50°C.
Kneading:
- First speed: 5 minutes.
- Second speed using a mixer or spiral: 6 minutes.
Dough temperature: 16-18°C.
First fermentation: 2 hours at 4°C.
Tourage (lamination) - shaping: Give 2 double turns, allowing 20 minutes of rest at 4°C between each turn. Roll out to a thickness of 3-4 mm and cut 10 cm diameter circles. Trim the bottom to create an apple shape, then add a small piece of dough on top to form the stem, and another small piece to form the leaf.
Final fermentation: 2h30-3h at 26-28°C.
Charging in the oven: brush with egg wash, deposit pastry cream in the center, then arrange thinly sliced apple on top.
Baking: 15-16 minutes at 160°C. On removal from the oven, brush with syrup at 30°C.
