Puff Brioche
Ingredients
Part Preparo
Part Acabamento
Part Folheamento
Process
01. Place the Zeelandia Brioche in the mixing bowl, add the orange zest, eggs, and mix on low speed (speed 1) for approximately 3 minutes or until homogenized.
02. Gradually add the fresh yeast and orange juice, then beat on high speed (speed 2) for about 5 minutes or until reaching the veil point.
03. Cover with plastic wrap. Allow to rest for 10 minutes.
04. Set aside.
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape until achieving a thickness of approximately 1 cm. Set aside.
02. Roll out the reserved dough (1st time) into a rectangular shape until achieving a thickness of approximately 1 cm on a table previously dusted with flour.
03. Using a brush, remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the unbuttered part over half of the buttered part, and then fold the remaining one-third with margarine over them.
06. Roll out the dough (2nd time) until achieving a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough for the last time (3rd time) into a rectangular shape until achieving dimensions of approximately 100 cm x 50 cm and a thickness of 0.5 cm.
09. Divide the dough into two pieces of 100 cm x 25 cm.
10. Using a spatula, spread 300 g of ready-to-use Cremulzin Pastry Cream over each piece of dough.
11. Roll the dough into a log shape.
12. Using a serrated knife, cut into slices of 2.5 cm thickness.
13. Place 7 slices of dough in each round pan with a central hole (19 cm diameter x 6 cm height) that has been greased in advance.
14. Ferment in a fermentation chamber (32°C) for approximately 1:40 h or until ready.
15. Brush with beaten whole eggs halfway through the fermentation time.
16. Bake at 180°C for approximately 25 minutes in a deck oven.
FINISHING
01. Place unsalted butter in a saucepan and heat until melted.
02. Using a brush, apply the melted butter over the surface of the puff brioches.
03. Using a sieve, apply powdered sugar to the surface of the breads.
Tips
* Turbo Oven: 140ºC for approximately 25 minutes.
- The ready-to-use Cremulzin Pastry Cream can be substituted with Zeelandia Lemon Filling or according to preference.
Yield
9 Units of 245 g
Equipment
Mixer , Oven , Stove , Sieve , Bowl , Spatula , Pan , Scale , Flat Baking Sheets , Brush , Container , Serrated Knife , Fermentation Chamber , Round Pan with Central Hole , Forma Redonda Com Furo Central
Suggested shelf life
96
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 201 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 6.2 | % VD (*) |
| Aç adicionados (g) | 5.1 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 9.0 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 200 | % 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.
Puff Brioche
Ingredients
Part Acabamento
Part Folheamento
How to make it
PREPARATION
01. Place the Zeelandia Brioche in the mixing bowl, add the orange zest, eggs, and mix on low speed (speed 1) for approximately 3 minutes or until homogenized.
02. Gradually add the fresh yeast and orange juice, then beat on high speed (speed 2) for about 5 minutes or until reaching the veil point.
03. Cover with plastic wrap. Allow to rest for 10 minutes.
04. Set aside.
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape until achieving a thickness of approximately 1 cm. Set aside.
02. Roll out the reserved dough (1st time) into a rectangular shape until achieving a thickness of approximately 1 cm on a table previously dusted with flour.
03. Using a brush, remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the unbuttered part over half of the buttered part, and then fold the remaining one-third with margarine over them.
06. Roll out the dough (2nd time) until achieving a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough for the last time (3rd time) into a rectangular shape until achieving dimensions of approximately 100 cm x 50 cm and a thickness of 0.5 cm.
09. Divide the dough into two pieces of 100 cm x 25 cm.
10. Using a spatula, spread 300 g of ready-to-use Cremulzin Pastry Cream over each piece of dough.
11. Roll the dough into a log shape.
12. Using a serrated knife, cut into slices of 2.5 cm thickness.
13. Place 7 slices of dough in each round pan with a central hole (19 cm diameter x 6 cm height) that has been greased in advance.
14. Ferment in a fermentation chamber (32°C) for approximately 1:40 h or until ready.
15. Brush with beaten whole eggs halfway through the fermentation time.
16. Bake at 180°C for approximately 25 minutes in a deck oven.
FINISHING
01. Place unsalted butter in a saucepan and heat until melted.
02. Using a brush, apply the melted butter over the surface of the puff brioches.
03. Using a sieve, apply powdered sugar to the surface of the breads.
Tips
* Turbo Oven: 140ºC for approximately 25 minutes.
- The ready-to-use Cremulzin Pastry Cream can be substituted with Zeelandia Lemon Filling or according to preference.
Yield
9 Units of 245 g
Equipment
Mixer , Oven , Stove , Sieve , Bowl , Spatula , Pan , Scale , Flat Baking Sheets , Brush , Container , Serrated Knife , Fermentation Chamber , Round Pan with Central Hole , Forma Redonda Com Furo Central
Suggested shelf life
96 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 201 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 6.2 | % VD (*) |
| Aç adicionados (g) | 5.1 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 9.0 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 200 | % 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.