Danish puff

cooking

Margarine-based yeasted puff pastry dough

• Put all the dough ingredients (except sugar, margarine and salt) in a dough mixer. Start kneading at a slow speed, then at an intensive one to let gluten develop well.
• Add GRANDPRO Croissant margarine. Use margarine in plastic form at a temperature of 15—20°C. The dough temperature should not exceed 24°C. Then add sugar, mix until it completely dissolves in the dough. At the end, add salt.
• Cover the dough with cling film and leave to rest for 1 hour at room temperature.
• Laminate the dough in 36 layers. After each rollout, put the dough in a refrigerator for 30 minutes. Before each rolling, it is necessary to expand the dough by 90° for proper lamination and to remove of mechanical influences on the dough.
  For the correct shape, roll out the dough on a laminator to 4–5 mm.

Custard

• Combine egg and yolk with sugar and starch, mix with a whisk.
• Heat cream with milk, Trimoline invert sugar, lemon zest, and vanilla paste, pour in a thin stream over the eggs, stirring constantly with a whisk.
• Pour the finished mass into a saucepan. Cook until thickened; strain through a sieve.
• Add GRANDPRO Cream margarine, blend until smooth, and then cool.

Assembling the Danish puff

• Roll out a 10×10-cm square of the dough and make a slot in it at an angle of 30–35°. Turn the sharp edge to the center of the workpiece from four sides.
• Proofing: at 32—35°C and humidity of 73–75%.
• Brush egg-wash glaze over the puffs before baking.
• Bake in a convection oven at 160—175°C for 15–20 minutes.
• Put custard, strawberry confit, and fresh strawberries on the puff.
• Cover the puffs with neutral glazing gel and dust with powdered sugar, if desired.