Recipe CALVADOS HONEY PUFF PASTRIES - Professionals
www.remycointreaugastronomie.com
Steps to prepare this creation by world pastry champions Otto Tay and Loi Mingai: puff pastry, chrysanthemum whipped cream
Ingredients
- 500 g cake flour (T45)
- 14 g salt
- 180 g water
- 100 g unsalted butter
- 270 g folding butter
- 100 g whipping cream (1)
- 6 g Chrysanthemum flowers
- 30 g sugar
- 38 g glucose
- 100 g mascarpone
- 400 g whipping cream (2)
- 1/2 vanilla pod
- 40 g Père Magloire® Calvados 60%
- 30 g gelatin mass
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