Danish Pina Colada
Ingredients
Part Acabamento
Part Preparo
Part Folheamento
Part Recheio
Process
01. Place the Cremulzin Creme Confeiteiro Pronto, the dried shredded coconut, and the rum in a bowl and mix. Set aside.
02. Cut each pineapple slice into four pieces. Set aside.
PREPARATION
01. In a mixing bowl, combine the Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) and mix on low speed (speed 1) for about 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat on high speed (speed 2) for about 5 minutes or until reaching the veil stage.
03. Shape into a ball.
04. Cover with plastic. Let rest for 10 minutes.
05. Set aside.
LAYERING
01. Roll the margarine for puff pastries 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 table previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved margarine for puff pastries.
05. Fold the part without margarine over half of the part with margarine, and then fold the remaining one-third also covered with margarine on top of them.
06. Roll the dough (2nd time) until it reaches a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll the dough (3rd time) until it reaches a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic. Let rest for 10 minutes.
11. Roll the dough for the last time (4th time) until it reaches a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Brush off excess flour with the brush.
12. Cut into rectangles of 15 x 6 cm (Figure 1).
13. Make a cut of 11 cm in the center of the rectangle (Figure 2).
14. Pass one shorter side of the rectangle through the cut (Figures 3 and 4).
15. Pass the same side through the cut once more, twisting the dough (Figures 5, 6, and 7).
16. Place on pre-greased baking sheets.
17. Allow to ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready. Brush the surface with whole beaten eggs halfway through the fermentation time.
18. Using a piping bag with a plain tip, pipe the reserved filling into the center of each dough piece.
19. Place the pieces of pineapple and the cherry on top of the filling.
20. Bake at 200°C for approximately 18 minutes in a deck oven.
21. Cool.
01. Brush the Jelim Geleia Cobertura Pronta on the danishes.
02. Sift Zeelandia Açúcar Gelado over the tips of the danishes.
How to make it
Part 1
01. 01 02. 07 03. 06 04. 05 05. 04 06. 03 07. 02
Tips
- The covering jelly for breads can be replaced by Zeelandia Geleia Pronta.
Yield
30 Units of 125 g
Equipment
Mixer , Oven , Scales , Piping Bag , Spoon , Flat Baking Sheets , Brush , Knife , Pastry Brush , Plain Nozzle , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 108 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 5.1 | % VD (*) |
| Aç adicionados (g) | 4.6 | % VD (*) |
| Proteínas (g) | 1.1 | % VD (*) |
| Gorduras totais (g) | 3.2 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 93 | % 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 Pina Colada
Ingredients
Part Folheamento
Part Recheio
How to make it
FILLING
01. Place the Cremulzin Creme Confeiteiro Pronto, the dried shredded coconut, and the rum in a bowl and mix. Set aside.
02. Cut each pineapple slice into four pieces. Set aside.
PREPARATION
01. In a mixing bowl, combine the Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) and mix on low speed (speed 1) for about 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat on high speed (speed 2) for about 5 minutes or until reaching the veil stage.
03. Shape into a ball.
04. Cover with plastic. Let rest for 10 minutes.
05. Set aside.
LAYERING
01. Roll the margarine for puff pastries 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 table previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved margarine for puff pastries.
05. Fold the part without margarine over half of the part with margarine, and then fold the remaining one-third also covered with margarine on top of them.
06. Roll the dough (2nd time) until it reaches a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll the dough (3rd time) until it reaches a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic. Let rest for 10 minutes.
11. Roll the dough for the last time (4th time) until it reaches a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Brush off excess flour with the brush.
12. Cut into rectangles of 15 x 6 cm (Figure 1).
13. Make a cut of 11 cm in the center of the rectangle (Figure 2).
14. Pass one shorter side of the rectangle through the cut (Figures 3 and 4).
15. Pass the same side through the cut once more, twisting the dough (Figures 5, 6, and 7).
16. Place on pre-greased baking sheets.
17. Allow to ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready. Brush the surface with whole beaten eggs halfway through the fermentation time.
18. Using a piping bag with a plain tip, pipe the reserved filling into the center of each dough piece.
19. Place the pieces of pineapple and the cherry on top of the filling.
20. Bake at 200°C for approximately 18 minutes in a deck oven.
21. Cool.
01. Brush the Jelim Geleia Cobertura Pronta on the danishes.
02. Sift Zeelandia Açúcar Gelado over the tips of the danishes.
How to make it
Part 1
01. 01 02. 07 03. 06 04. 05 05. 04 06. 03 07. 02
Tips
- The covering jelly for breads can be replaced by Zeelandia Geleia Pronta.
Yield
30 Units of 125 g
Equipment
Mixer , Oven , Scales , Piping Bag , Spoon , Flat Baking Sheets , Brush , Knife , Pastry Brush , Plain Nozzle , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 108 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 5.1 | % VD (*) |
| Aç adicionados (g) | 4.6 | % VD (*) |
| Proteínas (g) | 1.1 | % VD (*) |
| Gorduras totais (g) | 3.2 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 93 | % 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.