Strawberry delice | Corman International

Strawberry delice | Corman International

www.corman.pro

A recipe for Baker-Pastry Chef | Recipe calculated for 34 pieces | 1 completion stage

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Ingredients

  • 135 g caster sugar
  • 20 g invert sugar
  • 100 g whole eggs
  • 260 g strawberry puree
  • 2 g Red colour hydrosoluble
  • 890 g Flour Force 330 - Firmness/Elasticity 0,5
  • 5 g Sodium bicarbonate
  • 200 g natural liquid starter
  • 35 g Brewer's yeast
  • 20 g salt
  • 70 g Egg yolks
  • 342 g Traditional Butter 82% fat – Block

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