Caramel & hazelnut feuilleté
Thanks to this pastry recipe designed by professionals for professionals, the Caramel & hazelnut feuilleté will be a piece of cake !
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at candiaprofessional.com.
Cooking tools:
- Kitchen scale
- Rolling pin
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Parchment paper
- Baking sheet
- Oven
Ingredients
- Flour T45 1000g
- Buckweat flour 110g
- Fine salt 22g
- Crystal sugar 110g
- Maple syrup 22g
- Fresh yeast 50g
- Water 4°C 308g
- Full cream milk 4°C 220g
- Candia Professional Extra Taste Butter 274g
- Candia Professional Britanny Puff Pastry Butter 440g
- Sugar 65g
- Milk 100g
- Candia Professional Whipping Cream 65g
- Vanilla bean 1p
- Egg yolk 25g
- Sugar 7g
- Corn starch 15g
- Gelatine mass 4g
- Candia Professional Extra Taste Butter 37g
- Salt flower 1g
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