• Baker-Pastry Chef

Tonka and speck pastry petals

  • Recipe calculated for 12 persons / 12 pieces
  • 2 completion stages


Puff pastry

  • Roughly mix all the ingredients except the butter for 2/3 minutes.
  • Remove the dough from the machine and place it on a 40×60 cm tray.
  • Cover it with a plastic sheet and let it rest for 2 hours in the refrigerator.
  • Remove the butter and dough from the refrigerator, spread and stretch the dough so that the butter can be placed on the centre of it.
  • Close the dough making sure to bring together the edges of the dough in the centre.
  • Start rolling the dough, spread it slightly and continue rolling.
  • Fold once in 3 and once in 2.
  • Cover again with the plastic sheet and blast chill at 6 °C.
  • Fold twice more in 2, letting the dough rest between one fold and the other if necessary due to the heat.
  • Once the last folds are finished, leave to rest for another hour and roll out the dough to 8 millimetres thick.
  • Then, put it in a leavening cell at 45 °C for 30 minutes.
  • Next, take the dough out and put it in the refrigerator overnight.
  • The next day, take the dough and cut into 9×9 cm squares.
  • Use a scalpel for cutting so as not to spoil the layers of pastry.
  • Place on a baking tray and bake for 90 minutes at 130 °C/140 °C.
500 g puff pastry flour 00 280 w p/l 0.48 105 g Roasted butter 98% fat 10 g salt 25 g fine sugar 170 g water 100 g whole milk 10 g diastatic malt extract UP 4500/5000 250 g Express Butter 82% fat – Sheet


Tonka and cheese whipped ganache

  • Boil water, Sculpture and cream cheese.
  • Add the gelatine preparation and pour over the chocolate chips and grated Tonka bean.
  • Emulsify, cover with plastic film and crystallise for 12 hours at 4 °C.
  • The next day, take a bowl, cool it and whip the ganache.
  • Cut the pastry in two, garnish with the ganache and decorate with crispy speck.
228 g Sculpture 30.2% fat 228 g 210 g water 35 g gelatine 3 g Tonka beans 295 g white couverture chocolate 35%