Banana and Chocolate Danish
Ingredients
Part Preparo
Part Acabamento
Part Folheamento
Part Recheio
Process
01. Cut the banana into four strips lengthwise.
02. Cut each strip into sticks approximately 7 cm long.
03. Set aside.
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) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Round the dough.
04. Cover with plastic. Let rest for 10 minutes.
05. Set aside.
LAMINATION
01. Cut the bananas into slices. Set aside.
02. Roll out the margarine for laminated dough into a rectangular shape until reaching a thickness of approximately 1 cm. Set aside.
03. Roll out the dough (1st time) into a rectangular shape until reaching a thickness of approximately 1 cm on a work surface previously dusted with flour.
04. Use a brush to remove excess flour from the dough.
05. Cover 2/3 of the dough with the reserved laminated margarine.
06. Fold the part without margarine over half of the part with margarine and then fold the remaining third with margarine over them.
07. Roll out the dough (2nd time) until reaching a thickness of approximately 1 cm.
08. Fold the dough again into 3 overlapping layers.
09. Roll out the dough (3rd time) until reaching a thickness of approximately 1 cm.
10. Fold again into 3 overlapping layers.
11. Cover with plastic. Let rest for 10 minutes.
12. Roll out the dough for the last time (4th time) until achieving a rectangle of 64 x 45 cm and a thickness of 0.5 cm. Remove excess flour with the brush.
13. Cut into rectangles of 8 x 15 cm.
14. Using a piping bag with a smooth tip, apply the Cremulzin Ready Pastry Cream in the center of each piece of dough.
15. Place a reserved banana stick over the cream, add chocolate drops, and sprinkle with ground cinnamon to taste.
16. Brush the edges with beaten whole eggs.
17. Close in the shape of a rectangular pastry.
18. Let 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. Place two banana slices on top of each Danish.
20. Bake at 200°C for approximately 15 minutes in a deck oven.
21. Cool.
01. Brush the Jelim Ready Topping Jelly over the Danishes.
Tips
- Alternative Baking:
* Turbo Oven: 170°C for approximately 15 minutes.
- The Jelim Ready Topping Jelly can be replaced with Zeelandia Ready Jelly.
Yield
24 Units of 96 g
Equipment
Mixer , Oven , Mold , Piping 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) | 147 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 5.1 | % VD (*) |
| Aç adicionados (g) | 4.6 | % VD (*) |
| Proteínas (g) | 2.2 | % VD (*) |
| Gorduras totais (g) | 5.3 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 150 | % 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.
Banana and Chocolate Danish
Ingredients
Part Acabamento
Part Folheamento
Part Recheio
How to make it
FILLING
01. Cut the banana into four strips lengthwise.
02. Cut each strip into sticks approximately 7 cm long.
03. Set aside.
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) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Round the dough.
04. Cover with plastic. Let rest for 10 minutes.
05. Set aside.
LAMINATION
01. Cut the bananas into slices. Set aside.
02. Roll out the margarine for laminated dough into a rectangular shape until reaching a thickness of approximately 1 cm. Set aside.
03. Roll out the dough (1st time) into a rectangular shape until reaching a thickness of approximately 1 cm on a work surface previously dusted with flour.
04. Use a brush to remove excess flour from the dough.
05. Cover 2/3 of the dough with the reserved laminated margarine.
06. Fold the part without margarine over half of the part with margarine and then fold the remaining third with margarine over them.
07. Roll out the dough (2nd time) until reaching a thickness of approximately 1 cm.
08. Fold the dough again into 3 overlapping layers.
09. Roll out the dough (3rd time) until reaching a thickness of approximately 1 cm.
10. Fold again into 3 overlapping layers.
11. Cover with plastic. Let rest for 10 minutes.
12. Roll out the dough for the last time (4th time) until achieving a rectangle of 64 x 45 cm and a thickness of 0.5 cm. Remove excess flour with the brush.
13. Cut into rectangles of 8 x 15 cm.
14. Using a piping bag with a smooth tip, apply the Cremulzin Ready Pastry Cream in the center of each piece of dough.
15. Place a reserved banana stick over the cream, add chocolate drops, and sprinkle with ground cinnamon to taste.
16. Brush the edges with beaten whole eggs.
17. Close in the shape of a rectangular pastry.
18. Let 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. Place two banana slices on top of each Danish.
20. Bake at 200°C for approximately 15 minutes in a deck oven.
21. Cool.
01. Brush the Jelim Ready Topping Jelly over the Danishes.
Tips
- Alternative Baking:
* Turbo Oven: 170°C for approximately 15 minutes.
- The Jelim Ready Topping Jelly can be replaced with Zeelandia Ready Jelly.
Yield
24 Units of 96 g
Equipment
Mixer , Oven , Mold , Piping 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) | 147 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 5.1 | % VD (*) |
| Aç adicionados (g) | 4.6 | % VD (*) |
| Proteínas (g) | 2.2 | % VD (*) |
| Gorduras totais (g) | 5.3 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 150 | % 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.