Passion Fruit Cruffin with Dulce de Leite
Ingredients
Part Preparo
Part Recheio
Part Folheamento
Process
01. Combine Zeelandia Passion Fruit Filling and Dulce de Leite in a container and mix until homogeneous.
02. Set aside.
PREPARATION
01. Place Zeelandia Croissant and part of the cold water (450 ml) in the mixing 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) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
LAMINATION
01. Roll out the dough (1st time) until achieving a thickness of approximately 1 cm, on a floured surface, using a rolling pin.
02. Remove excess flour from the dough with a brush.
03. Cover 2/3 of the dough with room-temperature margarine for puff pastry and fold the dough so that all the margarine is enclosed by placing the unbuttered part over the buttered part, and on top of them, the third part with margarine.
04. Roll out the dough (2nd time) to obtain again a thickness of approximately 1 cm. Fold the dough into 3 overlapping layers.
05. Roll out the dough (3rd time) to obtain again a thickness of approximately 1 cm and fold again into 3 overlapping layers.
06. Let rest for approximately 10 minutes, covered with plastic.
07. Roll out the dough for the last time (4th time) until achieving a rectangle of 30 x 100 cm and a thickness of 0.5 cm. Remove excess flour with the brush.
08. Cut into rectangles of 10 cm x 2 cm.
09. Place 3 overlapping pieces with a distance of 2 cm between the tips and roll in the direction of the larger tip. (last piece)
10. Place the tips down. Place in greased pudding molds 6 x 4 x 4 cm.
11. Pinch the center of the Cruffins with your fingers.
12. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until proofed. Brush the surface with beaten whole eggs halfway through the rising time.
13. Bake at 190°C for approximately 20 minutes in a deck oven.
14. Cool.
Tips
*Alternate baking:
- Turbo Oven: 170°C for approximately 20 minutes.
FINISHING
1. Using a knife, make a hole in the top of each piece. (center)
2. Using a piping bag with a medium smooth tip, fill with the reserved filling (approximately 35 g per piece).
3. Brush the top of each Cruffin with El-Geleia Pronta (Optional).
Yield
50 Units of 67 g
Equipment
Mixing Bowl , Oven , Rolling Pin , Piping Bag , Brush , Knife , Pastry Brush , Molds , Container , Smooth Tip , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 138 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 9.5 | % VD (*) |
| Aç adicionados (g) | 9.0 | % VD (*) |
| Proteínas (g) | 1.5 | % VD (*) |
| Gorduras totais (g) | 4.0 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 122 | % 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.
Passion Fruit Cruffin with Dulce de Leite
Ingredients
Part Folheamento
How to make it
FILLING
01. Combine Zeelandia Passion Fruit Filling and Dulce de Leite in a container and mix until homogeneous.
02. Set aside.
PREPARATION
01. Place Zeelandia Croissant and part of the cold water (450 ml) in the mixing 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) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
LAMINATION
01. Roll out the dough (1st time) until achieving a thickness of approximately 1 cm, on a floured surface, using a rolling pin.
02. Remove excess flour from the dough with a brush.
03. Cover 2/3 of the dough with room-temperature margarine for puff pastry and fold the dough so that all the margarine is enclosed by placing the unbuttered part over the buttered part, and on top of them, the third part with margarine.
04. Roll out the dough (2nd time) to obtain again a thickness of approximately 1 cm. Fold the dough into 3 overlapping layers.
05. Roll out the dough (3rd time) to obtain again a thickness of approximately 1 cm and fold again into 3 overlapping layers.
06. Let rest for approximately 10 minutes, covered with plastic.
07. Roll out the dough for the last time (4th time) until achieving a rectangle of 30 x 100 cm and a thickness of 0.5 cm. Remove excess flour with the brush.
08. Cut into rectangles of 10 cm x 2 cm.
09. Place 3 overlapping pieces with a distance of 2 cm between the tips and roll in the direction of the larger tip. (last piece)
10. Place the tips down. Place in greased pudding molds 6 x 4 x 4 cm.
11. Pinch the center of the Cruffins with your fingers.
12. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until proofed. Brush the surface with beaten whole eggs halfway through the rising time.
13. Bake at 190°C for approximately 20 minutes in a deck oven.
14. Cool.
Tips
*Alternate baking:
- Turbo Oven: 170°C for approximately 20 minutes.
FINISHING
1. Using a knife, make a hole in the top of each piece. (center)
2. Using a piping bag with a medium smooth tip, fill with the reserved filling (approximately 35 g per piece).
3. Brush the top of each Cruffin with El-Geleia Pronta (Optional).
Yield
50 Units of 67 g
Equipment
Mixing Bowl , Oven , Rolling Pin , Piping Bag , Brush , Knife , Pastry Brush , Molds , Container , Smooth Tip , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 138 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 9.5 | % VD (*) |
| Aç adicionados (g) | 9.0 | % VD (*) |
| Proteínas (g) | 1.5 | % VD (*) |
| Gorduras totais (g) | 4.0 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 122 | % 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.