- Whisk together the water and yeast, then add the all-purpose flour (poolish).
- Cover with a plastic wrap and leave to ferment for about an hour at room temperature. (the mixture should double in volume)
- When the poolish has doubled in volume, knead lightly with all the ingredients, except the butter for puff pastry, on first speed. Firm dough.
- Knead 8 to 10 mins. At second speed. (the dough should be smooth) Dough at 24°C.
- Weigh 940 g pieces of dough, shape into balls, place on a baking sheet and cover with plastic.
- Initial fermentation at 2°C until the next day.
- Make turns with 250 g of Laiterie Corman butter for puff pastry for each piece of 940 g dough.
- Make one double turn and one single turn.
- Allow to rest for 30 minutes in the refrigerator.
- Roll out, cut out and shape as desired.
- Prove for about 2 hours at 25°C.
- Egg wash.
- Cook at 210°C in a deck oven, or 170°C in a convection oven, for 15 to 20 minutes depending on the size of the products.
Guaranted success for the chef
