Danish Romeu and Julieta
Ingredients
Part Acabamento
Part Folheamento
Part Preparo
Process
01. Place the Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) into a mixer bowl and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml), mixing on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
03. Pre-shape the dough into a ball.
04. Cover with plastic wrap. Let it rest for 10 minutes.
05. Set aside.
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape until it reaches a thickness of approximately 1 cm. Set aside.
02. Roll the dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a flour-dusted surface.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the part without margarine over half of the part with margarine, then fold the remaining third with margarine over them.
06. Roll the dough out again (2nd time) until it reaches a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll the dough out again (3rd time) until it reaches a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic wrap. Let it rest for 10 minutes.
11. Roll the dough out for the last time (4th time) until it forms a rectangle measuring 120 x 50 cm and a thickness of 0.5 cm. Remove excess flour with the brush.
12. Cut into 8 x 8 cm squares.
13. Keep a central strip of 10 cm without filling and spread the Zeelandia Goiaba Filling on the sides of the dough.
14. Roll the dough from both sides along the length so that the two rolls meet in the central area without filling.
15. Cut into slices 2.5 cm thick.
16. Twist each slice so that there is one dough roll on each side.
17. Place on greased baking trays.
18. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until the desired point. Brush the surface with beaten whole eggs halfway through the fermentation time.
19. Bake at 200°C for approximately 20 minutes in a convection oven.
FINISHING
01. Place the Zeelandia Icing Sugar, Catupiry cheese, and unsalted butter in a bowl and mix until smooth.
02. Apply over the danishes as soon as they come out of the oven.
Tips
- Catupiry cheese can be substituted with cream cheese.
- The consistency of the cheese can influence the cream. If the consistency is too soft, the cream may not be visible in the final product.
Yield
42 Units of 64 g
Equipment
Mixer , Oven , Rolling Pin , Spatula , Spoon , Scale , Brush , Knife , Pastry Brush , Bowl , Baking Sheets , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 165 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 9.5 | % VD (*) |
| Aç adicionados (g) | 8.9 | % VD (*) |
| Proteínas (g) | 2.0 | % VD (*) |
| Gorduras totais (g) | 7.2 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 148 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Danish Romeu and Julieta
Ingredients
How to make it
PREPARATION
01. Place the Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) into a mixer bowl and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml), mixing on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
03. Pre-shape the dough into a ball.
04. Cover with plastic wrap. Let it rest for 10 minutes.
05. Set aside.
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape until it reaches a thickness of approximately 1 cm. Set aside.
02. Roll the dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a flour-dusted surface.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the part without margarine over half of the part with margarine, then fold the remaining third with margarine over them.
06. Roll the dough out again (2nd time) until it reaches a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll the dough out again (3rd time) until it reaches a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic wrap. Let it rest for 10 minutes.
11. Roll the dough out for the last time (4th time) until it forms a rectangle measuring 120 x 50 cm and a thickness of 0.5 cm. Remove excess flour with the brush.
12. Cut into 8 x 8 cm squares.
13. Keep a central strip of 10 cm without filling and spread the Zeelandia Goiaba Filling on the sides of the dough.
14. Roll the dough from both sides along the length so that the two rolls meet in the central area without filling.
15. Cut into slices 2.5 cm thick.
16. Twist each slice so that there is one dough roll on each side.
17. Place on greased baking trays.
18. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until the desired point. Brush the surface with beaten whole eggs halfway through the fermentation time.
19. Bake at 200°C for approximately 20 minutes in a convection oven.
FINISHING
01. Place the Zeelandia Icing Sugar, Catupiry cheese, and unsalted butter in a bowl and mix until smooth.
02. Apply over the danishes as soon as they come out of the oven.
Tips
- Catupiry cheese can be substituted with cream cheese.
- The consistency of the cheese can influence the cream. If the consistency is too soft, the cream may not be visible in the final product.
Yield
42 Units of 64 g
Equipment
Mixer , Oven , Rolling Pin , Spatula , Spoon , Scale , Brush , Knife , Pastry Brush , Bowl , Baking Sheets , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 165 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 9.5 | % VD (*) |
| Aç adicionados (g) | 8.9 | % VD (*) |
| Proteínas (g) | 2.0 | % VD (*) |
| Gorduras totais (g) | 7.2 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 148 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.