Danish pastry
3.500 g wheat flour, type 550
1.450 g water, cold
350 g whole egg
600 g WESTFALIA Backstabil Pro
250 g yeast
140 g wholemilk powder
50 g salt

WESTFALIA Plunder Croissant Platte 2000 g

kneading time: 2 minutes slow, 4 minutes fast
after a short resting time of about 10 minutes, laminate Westfalia Plunder Croissant Platte in 3 single folds.


2000 g whole milk
240 g sugar
180 g Westfalia Kochkrempulver
8 pieces egg yolk

Boil ¾ of the milk. Mix the Kochkrem powder and the sugar and stir into the remaining milk add the egg yolk, whisk the mixture slowly into the boiling milk.

How to make the pastry:
Roll the Danish pastry to a thickness of 4 mm and cut into rectangular pieces of 7 x 12 cm, press the middle of the pieces lengthways with a round wood implement. Brush the dough pieces with whole egg and pipe the cold custard by using a piping bag lengthways on the pastry. Spread the plum-pieces and finish with crumbles.

proofing time: approx. 40 minutes
baking temperature: convection oven approx. 180 °C
baking time: approx. 16 – 18 minutes, bake with a little steam


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