Puff pastry with poppy seeds with an orange-blossom flower cream - Catering - Elle & Vire Profession
Mix the flours with the first quantity of butter, the salt, water and vinegar. Knead the dough, cover with cling film and refrigerate for 2 h.
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Cooking tools:
- Dough sheeter
- Immersion blender
- Cake ring
- Piping bag
- Offset spatula
- Pastry brush
- Kitchen scale
- Candied orange knife
- Fine-mesh sieve
- Instant-read thermometer
- Oven
- Stove
- Refrigerator
- Baking sheet
- Plastic wrap
- Chef's knife
- Cutting board
- Bread knife
- Saucepan
- Pot
- Colander
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Measuring cup
- Plate
Ingredients
- 58 g water
- 5 g white vinegar
- 19 g Elle & Vire gourmet butter 82% fat
- 47 g flour
- 78 g T55 flour
- 106 g Extra dry butter 84% fat
- 20 g poppy seeds
- 6 g tablespoons raisins
- grated orange zest
- 6 g sugar
- 50 g eggs
- 50 g oranges
- 30 g sugar
- 0,5 pectin NH
- 12,5 water
- 63 g semi-skimmed milk
- 10 g sugar
- 10 g egg yolks
- 6 g powdered cream
- 1 gelatine
- 63 g Excellence whipping cream 35% fat
- orange-blossom flower flavouring
- 10 g candied orange strips
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