Ingredients

For the dough

  • 1000g Berlin 50 (donuts mix)
  • 1000g Flour 70% strong
  • 1000g Water
  • 100g Yeast

 

For the cover

  • 500g Fondant powder Couplet
  • 500g Crema Sacher Suprem Eurocao (dark chocolate coating)
  • 500g Crema Sacher Bianca Eurocao (white chocolate coating)
  • 500g Crema Sacher Caramel Eurocao (caramel chocolate coating)

 

For the decorations

  • 10pcs Beze Beze (mix for meringue)
  • 150g Cocoa Chips Eurocao
  • 100g Whole Strawberry in gel fruigel
  • 100g Whole Cherry in gel fruigel
  • 30pcs Cookies with unsalted lactic butter 82% De Braandt
  • 4 slices Tiffany's Vanilla Cake Cubes

 

Directions

Place all the dough ingredients in the baking tray and knead 5' at slow speed and 7'-8' at high speed.

Dough temperature 24 οC.

Rest the dough for 20'-25' in a plastic lid. Next, open the puff machine to a thickness of 2cm, shake the dough slightly, cut with a 10cm diameter coupat and cut back in the center with a 6cm diameter coupat. Place in a sheet of laminate paper (with a distance of 5-6cm as they will take volume) and store in the stove at 35 °C with 75% humidity for 20'-25'.

Allow the surrounding area to take a crust and bake at 180 °C for 20'-25'.

When cooled, cover them with the above coatings and decorate with the aforementioned decoration materials of the company.

 


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