- Baker-Pastry Chef
- Baker-Pastry Chef
Poker
- An original recipe from Giambattista Montanari
- Recipe calculated for 48 persons
- 4 completion stages
Corman products used for this recipe
1
1
Croissant dough
- Dissolve the powdered milk, malt, salt and sugar in the cold milk.
- Put the remaining ingredients into a stand mixer, add the combined liquids and knead for approximately 10-12 minutes.
- Let the dough rise for 45 minutes at 22°C, then laminate the dough, giving it 2 single turns in order to eliminate the air produced during fermentation and so that it fits onto a 60 x 40 cm baking sheet.
- Chill overnight at 0°C.
- The next day, remove the butter and dough from the fridge at the same time, place the butter on top of the dough and give it 1 double turn and 4 single turns.
- Chill for at least 20 minutes at 0°C.
350 g
Cold milk 15 g
skimmed milk powder 15 g
Diastatic malt powder (6000 UP) 225 g
salt 105 g
sugar 740 g
strong flour 40 g
yeast 40 g
Active sourdough 80 g
Traditional Butter 82% fat – Block 500 g
Express Butter 82% fat – Sheet
2
2
Marzipan filling
- Combine the dry ingredients then add the marsala and egg whites to obtain a smooth, homogenous mixture.
100 g
25 g
Bitter almond or apricot kernel powder 190 g
sugar 20 g
marsala 42 g
egg white
3
3
Mango custard
- Put all of the ingredients into a saucepan and bring to the boil.
- Fill the mini hemispherical moulds and freeze.
100 g
whole milk 180 g
mango puree 70 g
sugar 25 g
egg yolks 30 g
maizena
4
4
Assembly
- Roll the pastry out to a thickness of 2.5 mm and cut out ovals.
- On one half of each oval, make 4 holes.
- On the other half, place a strip of marzipan and fold the other half of the pastry over top to close.
- Seal well.
- Let rise at 26°C for 90 minutes.
- Place the mango custard hemispheres in the holes and bake at 175°C for 18 minutes.