Recipe HONEY PRISM - Professionals

Ingredients

• 2 000 g of flour T55
• 750 g of water (TB 55°C*)
• 150 g of Cointreau® 60% vol.
• 40 g of salt flower
• 100 g of fresh yeast
• 200 g of sugar
• 80 g of honey
• 15 g of orange zests
• 140 g of Candia Professional butter to puff pastry (1)
• 1 000 g of Candia Professional butter to puff pastry (2)
• 80 g of corn starch
• 80 g of whole milk (1)
• 300 g of honey
• 400 g of Candia Professional cream (18% fat)
• 520 g of whole milk (2)