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The Right Skills!
To go further, make chocolate knots!
Yeasted laminated dough
To go further, make chocolate knots!
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Ingredients
960 g
T55 flour
960 g
T45 flour
35g
salt
230 g
sugar
75 g
yeast
190 g
Traditional Butter 82% fat – Block
990 g
milk
1 kg
Dairy butter 82% fat – Sheet
The Chef’s secret
Dairy butter 82% fat - Sheet
Find out about the product
Step by step tutorial
1
Laminating
To begin, make a
yeasted laminated dough
.
Let rest at 4°C for 30 minutes.
Place a 2.5 mm thick piece of cocoa dough on top of the rolled dough.
Roll to a thickness of 4 mm, then cut in half.
Moisten with water, stack, then refrigerate.
2
Cutting & shaping
To make knots, cut into 2 by 23 cm strips.
Tie a strip of dough and place in a buttered 7.5 cm diameter 4 cm high ring.
Store in the freezer or proof immediately.
3
Proofing
Place the products in the proofer for 2 hours at 27°C.
4
Brushing with egg wash
Brush with a mixture of egg yolks, milk, and cream.
5
Baking
Preheat the convection oven to 190°C.
Bake the knots at 170°C for approximately 17 minutes.
After baking, brush the knots with maple syrup and let cool.
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