Praline twists | Corman International
A recipe for Baker-Pastry Chef | Recipe calculated for 72 persons / 72 pieces | 2 completion stages
Ingredients
- 480g water at 20 °C
- 400g Dairy butter 82% fat – Sheet
- 40g yeast
- 40g trimoline
- 240g sugar
- 40g salt
- 1520g bread flour
- 480g T55 flour
- 480g whole milk
- 3,76kg croissant dough
- 1kg Dairy butter 82% fat – Sheet
- 560g hazelnut almond praliné
- 560g pastry cream
- QS egg wash
- 400g flaked almonds
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