Ingredients
Gruau flour: 9,9 kg
Terre d’Arômes Intense Flavor Wheat: 0,1 kg
Sugar: 1,5 kg
Butter: 5 kg
Yeast: 0,1 kg
Salt: 0,2 kg
Eggs: 6 L
Finishing: white fondant or royal icing
Preparation
Method with 1% dosage
Preparation for the cream-filled: make a pastry cream and a sugar syrup at 30° Baumé
Kneading:
- First speed: 5 minutes without butter.
- Second speed using a mixer: 8 minutes, add butter and knead for an additional 5 minutes.
Dough Temperature: 25-26°C.
First fermentation: 60 minutes, then at least 1h at 4°C.
Shaping: roll out the dough to 4 mm thickness, then spread the pastry cream. Then, roll the dough, slice into 4–5 cm rounds, and place 6 rounds in each greased mold.
Final fermentation: 1h30-2h at 26°C with 75% humidity.
Baking: 28-32 minutes at 150°C. Immediately after baking, brush with the syrup and finish with white fondant on top.
