Cream-filled puff pastry cones | Corman International
A recipe for Baker-Pastry Chef by Ludovic Chesnay et Rony Parijs | Recipe calculated for 70 pieces | 6 completion stages
Ingredients
- 2000 g plain flour (T55, approximately 11% protein)
- 20 g salt
- 600 g Patisy (1)
- 760 g water
- 20 g Vinager
- 1000 g Patisy (2)
- 2000 g milk
- 400 g sugar
- 100 g cream powder
- 100 g plain flour (T55, approximately 11% protein)
- 400 g Egg yolks
- 3000 g pastry cream
- 2000 g Sculpture 30.2% fat
- 300 g milk
- 300 g Egg yolks
- SQ granulated sugar
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