Feuillete Carre
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Comfort Foods
- Level:
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Medium
- Makes:
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30 units
I love the visual aspect and geometry of this application, being able to see every layer. The Légère 1% Cacao Powder does not add any unnecessary fats and helps getting a better volume on the dough. Plein Arôme Cacao Powder is used for its delicious round chocolate flavour, combined with notes of caramel, whole milk and almonds, which blend perfectly with the chocolate spread.
- Conservation:
- Room temperature : advised | Refrigeration : not advised | Freezing : possible
Laminated Brioche
Used products: Laminated Brioche
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1.1 lbbread flour
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0.4 ozsalt
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1.2 ozsugar
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1.2 ozbutter
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0.9 ozmilk powder
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6.6 ozwater
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3.5 ozwhole eggs
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0.8 ozyeast
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1.8 ozLevain
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14.1 ozButter for Book
Preparation: Laminated Brioche
- Combine all ingredients and mix for 5 minutes at low speed and then 6 minutes at medium speed.
- Pre-shape.
- For first fermentation, cover and allow to rest at room temperature for 1 hour.
- Laminate with 1 double fold followed by 1 single fold.
- Sheet to 3.5cm.
- Cut 50mm squares.
- Proof for 25 minutes at 25°C and 75% RH.
- Bake at 150°C for 25 minutes.
Spread
Used products: Spread
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1.3 ozclarified butter
Preparation: Spread
- Mix the cacao powder with the hazelnut paste and clarified butter.
- Blend well with the immersion blender.
- Add the praline paste and the melted chocolate.
- Temper the mixture on marble to around 23°C.
Tuile Opaline
Used products: Tuile Opaline
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5.3 ozsugar
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0.1 ozpectin NH
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1.8 ozbutter
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1.4 ozglucose
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2.8 ozwater
Preparation: Tuile Opaline
- Mix the sugar, pectin and cacao powder.
- Bring the water, glucose and butter to 40°C
- Add the sugar mix.
- Bring to a simmer.
- Add the cacao paste and boil.
- Spread onto a silpat.
- Bake at 180°C for 15 mn.
- Cut to 35mm.
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