BERRY PUFF

cooking

Margarine-based yeast puff pastry dough

• Put all the dough ingredients (except sugar, margarine and salt) in a dough mixer. Start kneading at a slow speed, then continue at an intensive one; it will promote gluten development.
• Add GRANDPRO Croissant margarine. Use margarine in a plastic state (15—20°C). The dough temperature should not be higher than 24°C. Then add sugar and knead until it completely dissolves in the dough. Add salt finally.
• Cover the dough with cling film and leave to rest for 1 hour at room temperature.
• Lamination process. Roll out the dough and fold it into a rectangle. Make lamination in 36 layers. After each roll-out, place the dough in a refrigerator for 30 minutes. Before each rolling, it is necessary to expand the dough by 90° to smooth lamination and remove mechanical influences on the dough. To obtain the correct shape of the dough, roll it out in a dough sheeter machine to 4-5-mm layer.

Custard

• Combine egg and yolk with sugar and starch, stir with a whisk.
• Heat cream with milk, trimoline, lemon zest and vanilla paste; pour it in a thin stream on the egg and sugar mixture, stirring constantly with a whisk.
• Pour the mixture in a saucepan. Heat until thickened and strain through a sieve.
• Add GRANDPRO Cream margarine, emulsify with a blender; cool.

Assembling the dessert

• Roll out the dough into a 4.5×11-cm rectangle. Make a longitudinal slot in the middle. Wrap one end inside and the opposite end in the opposite direction.
• Stretch the dough and leave it for a second rise at 32—35°C and 73–75% humidity until doubled volume. Bake the puffs (without custard) in a convection oven at a temperature about 170°C for 15–20 minutes.
• Let the puffs cool. Put the custard and berries on top. Glaze the puffs with neutral gel and dust with powdered sugar if desired.