minutes baking time
Temperature in °C
ingredients (one baking sheet 60x40cm):
3500 g wheat flour, type 550
1450 g water, cold
350 g whole egg
600 g WESTFALIA Backstabil Pro
250 g yeast
140 g whole milk powder
50 g salt
2000 g WESTFALIA Plunder Croissant Platte
2000 g whole milk
240 g sugar
180 g WESTFALIA Kochkrempulver
8 egg yolks
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.
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.
Roll the Danish pastry to a thickness of 3 mm and cut into rectangular pieces of 10 x 15 cm.
Brush the dough pieces a little water, spread the custard cream by using a piping bag lengthwise, fold the dough over the filling, press the edge and cut with a cutting rollers.
When the pastries are ¾ risen, cover the surface with a mixture of Westfalia Bienenstich Fix and sliced almonds, then bake.
baking temperature: convection oven approx. 180 °C
baking time: approx. 16 – 18 minutes, bake with a little steam