Corman
  • Baker-Pastry Chef

Strudel Tartlet

  • An original recipe from Arianna Trentini
  • Recipe calculated for 25 pieces
  • 5 completion stages
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Corman products used for this recipe
Butter for incorporation 82% fat - Block Dairy butter 82% fat - Sheet
1
1

Croissant dough

  1. Combine the flour, yeast, and milk using the paddle attachment.
  2. Once the gluten network has formed, add the honey and sugar.
  3. Finally, add the butter and salt, and knead until a complete gluten structure is developed.
  4. Prepare the cocoa croissant dough at the same time. 
  5. Proof both doughs at 26°C until doubled in volume.
  6. Give the classic croissant dough one single fold, then roll it out in a sheeter to form a rectangle the size of the baking tray (40×60 cm).
  7. Cool to 0°C together with the coloured dough.
  8. Allow both doughs to rest for 12 hours in the refrigerator.
  9. Enclose the butter sheet in the croissant dough after the overnight rest.
  10. Give it one double fold and one single fold.
  11. Apply the cocoa dough to the outer surface of the folded dough, having brushed it lightly with water to help it adhere, then roll the dough out to a size of 60×40 cm.
  12. Refrigerate the dough at 4°C for at least 30 minutes.
  13. Roll out the dough to a thickness of 1.4 cm.
  14. Starting from the right-hand side, cut thin strips of dough 2 mm thick and arrange them neatly side by side horizontally on the left-hand edge of the dough, following the direction of the folds.
  15. Roll the dough out again to a thickness of 3 mm and cut into rectangles measuring 4.5×23 cm.
  16. Arrange the strips around the circumference of Ø9 cm×4.5 cm high Pavoni micro-perforated moulds.
  17. Let proof at 27°C for approximately 1½ hours.

1700 g plain flour (T55, approximately 11% protein) 40 g fresh yeast 880 g milk 195 g sugar 45 g honey 350 g Butter for incorporation 82% fat – Block 40 g salt 1000 g Dairy butter 82% fat – Sheet
2
2

Cocoa croissant dough

  1. Remove 180 g of croissant dough and incorporate the ingredients listed in the cocoa croissant dough recipe. 
180 g croissant dough 20 g cocoa powder 20 g water
3
3

Apple filling

  1. Sauté the diced apples with the sugar until all the excess water has completely evaporated.
  2. Add the remaining ingredients and cook until a creamy consistency is obtained.
  3. Divide into 15 ml hemispherical silicone moulds.
700 g Diced apples 100 g sugar 30 g Butter for incorporation 82% fat – Block 40 g Rhum 250 g tablespoons raisins 100 g walnuts 2 g vanilla 4 g cinnamon 10 g potato starch
4
4

Walnut crumble

  1. Melt the butter at 45°C and add the remaining ingredients.
  2. Store at 4°C.
90 g Butter for incorporation 82% fat – Block 90 g ground walnuts 90 g Pastry flour (180W) 90 g raw sugar
5
5

Assembly

  1. Distribute 8  g of walnut crumble in the bottoms of each croissant base.
  2. Generously fill with the apple mixture (about 30  g), then sprinkle crumble around the edges on the top of the strudels.
  3. Bake at 170°C for approximately 15 minutes.
  4. Remove from the oven and glaze the apples with clear glaze.
 SQ neutral glaze
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Recipe - Strudel Tartlet
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