Peach Danish
Ingredients
Part Acabamento
Part Preparo
Part Folheamento
Process
01. Place the Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) in the mixer 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 about 5 minutes or until the dough reaches the veil stage.
03. Pre-shape the dough into a ball.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Reserve.
LAMINATION
01. Remove the peaches from the syrup and cut them in half. Set aside.
02. Roll out the margarine for puff pastry into a rectangular shape until it reaches a thickness of approximately 1 cm. Set aside.
03. Roll out the dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a work surface previously dusted with flour.
04. Using a brush, remove excess flour from the dough.
05. Cover 2/3 of the dough with the reserved puff pastry margarine.
06. Fold the part without margarine over half of the part with margarine, then fold the remaining third with margarine over them.
07. Roll out the dough (2nd time) until it reaches a thickness of approximately 1 cm.
08. Fold the dough again into 3 layers.
09. Roll out the dough (3rd time) until it reaches a thickness of approximately 1 cm.
10. Fold again into 3 layers.
11. Cover with plastic wrap. Let rest for 10 minutes.
12. Roll out the dough for the last time (4th time) until it forms a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Remove excess flour with the brush.
13. Cut into squares of 8 x 8 cm.
14. Using a pastry bag with a smooth tip, apply the Cremulzin Ready Pastry Cream in the center of each dough.
15. Place a piece of reserved peach on top of the cream.
16. Brush beaten whole eggs on one end and overlap two opposite corners of the square to seal it.
17. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready. Brush the surface with beaten whole eggs halfway through the fermentation time.
18. Bake at 200°C for approximately 15 minutes in a deck oven.
19. Cool.
FINISHING
01. Brush Jelim Ready Topping Jelly over the edges of the danishes.
02. Sift Zeelandia Icing Sugar over the danishes.
Tips
* Turbo Oven: 170°C for approximately 12 minutes.
- The topping jelly for breads can be replaced with Ready Jelly.
Yield
40 Units of 68 g
Equipment
Mixer , Oven , Sieve , Scales , Pastry Bag , Scale , Brush , Knife , Pastry Brush , Smooth Tip , Baking Trays , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 124 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 5.6 | % VD (*) |
| Aç adicionados (g) | 5.1 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 4.1 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 133 | % 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.
Peach Danish
Ingredients
Part Folheamento
How to make it
PREPARATION
01. Place the Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) in the mixer 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 about 5 minutes or until the dough reaches the veil stage.
03. Pre-shape the dough into a ball.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Reserve.
LAMINATION
01. Remove the peaches from the syrup and cut them in half. Set aside.
02. Roll out the margarine for puff pastry into a rectangular shape until it reaches a thickness of approximately 1 cm. Set aside.
03. Roll out the dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a work surface previously dusted with flour.
04. Using a brush, remove excess flour from the dough.
05. Cover 2/3 of the dough with the reserved puff pastry margarine.
06. Fold the part without margarine over half of the part with margarine, then fold the remaining third with margarine over them.
07. Roll out the dough (2nd time) until it reaches a thickness of approximately 1 cm.
08. Fold the dough again into 3 layers.
09. Roll out the dough (3rd time) until it reaches a thickness of approximately 1 cm.
10. Fold again into 3 layers.
11. Cover with plastic wrap. Let rest for 10 minutes.
12. Roll out the dough for the last time (4th time) until it forms a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Remove excess flour with the brush.
13. Cut into squares of 8 x 8 cm.
14. Using a pastry bag with a smooth tip, apply the Cremulzin Ready Pastry Cream in the center of each dough.
15. Place a piece of reserved peach on top of the cream.
16. Brush beaten whole eggs on one end and overlap two opposite corners of the square to seal it.
17. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready. Brush the surface with beaten whole eggs halfway through the fermentation time.
18. Bake at 200°C for approximately 15 minutes in a deck oven.
19. Cool.
FINISHING
01. Brush Jelim Ready Topping Jelly over the edges of the danishes.
02. Sift Zeelandia Icing Sugar over the danishes.
Tips
* Turbo Oven: 170°C for approximately 12 minutes.
- The topping jelly for breads can be replaced with Ready Jelly.
Yield
40 Units of 68 g
Equipment
Mixer , Oven , Sieve , Scales , Pastry Bag , Scale , Brush , Knife , Pastry Brush , Smooth Tip , Baking Trays , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 124 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 5.6 | % VD (*) |
| Aç adicionados (g) | 5.1 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 4.1 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 133 | % 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.