Recipe Glazed Bars - Lescure Butter – PDO Charentes Poitou Butter – Lescure Recipes – Pastry Recipes

Recipe Glazed Bars - Lescure Butter – PDO Charentes Poitou Butter – Lescure Recipes – Pastry Recipes

www.beurre-lescure.com

To make this dish Ingredient list - Inverted puff pastry130 g T45 flour (A) 250 g strong flour (T55, A) 290 g T45 flour (B) 600 g strong flour (T55, B) 34 g

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Cooking tools:

  • Rolling pin
  • Pastry brush
  • Offset spatula
  • Kitchen scale
  • Oven
  • Stove
  • Saucepan
  • Mixing bowl
  • Whisk
  • Fork
  • Chef's knife
  • Baking sheet
  • Parchment paper
  • Refrigerator

Ingredients

  • 130 g T45 flour (A)
  • 250 g strong flour (T55, A)
  • 290 g T45 flour (B)
  • 600 g strong flour (T55, B)
  • 34 g salt
  • 290 g water
  • 10 g vinegar
  • 1 kg Unsalted 1kg butter Sheet 84% fat
  • 360 g Lescure Unsalted 250g butter Roll 82% fat
  • 200 g whole milk
  • 50 g Lescure UHT Cream 35% fat
  • 40 g fine sugar
  • 60 g egg yolks
  • 13 g T55 flour
  • 13 g powdered cream
  • 100 g egg whites
  • 500 g icing sugar
  • 5 g white vinegar
  • 300 g Lescure 82% fat butter roll (melted)
  • 300 g eggs, room temperature
  • 300 g fine sugar
  • 300 g almond powder
  • 300 g pastry cream
  • 50 g Boiron® lemon semi-confit
  • 50 g Boiron® orange semi-confit

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