Speculoos Puff Pastry
Ingredients
Part Acabamento
Part Folheamento
Process
01. Roll out the puff pastry margarine into a rectangular shape until it reaches a thickness of approximately 1 cm.
02. Set aside.
03. Place the Zeelandia Croissant, part of the cold water (400 ml) into the mixer and mix on low speed (speed 1) for approximately 5 minutes.
04. Gradually add the fresh yeast and the remaining cold water (100 ml) while mixing on high speed (speed 2) for about 5 minutes or until the windowpane stage is achieved, cover with plastic wrap and set aside.
05. Separate a dough piece of 200 g and place it in the mixer along with the black cocoa and mix on low speed (speed 1) until homogeneous. Use a paddle attachment. Cover with plastic wrap and refrigerate.
06. Roll out the remaining dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a table previously dusted with flour.
07. Using a brush, remove excess flour from the dough.
08. Cover 2/3 of the dough with the reserved puff pastry margarine.
09. Fold the part without margarine over the half with margarine, then fold the remaining third over them.
10. Roll out the dough (2nd time) until it reaches a thickness of approximately 1 cm.
11. Fold again into 3 overlapping layers.
12. Roll out the dough (3rd time) until it reaches a thickness of approximately 1 cm.
13. Fold again into 3 overlapping layers.
14. Roll out the cocoa dough until it's the same size as the plain dough.
15. Moisten the top side of the plain dough with water and place the cocoa dough on top.
16. Roll out the dough until it reaches approximately 2 cm in thickness.
17. Cut slices of approximately 0.5 cm and place them on top of the dough, so that the layers are exposed (lying down), until the size of the dough is completed.
18. Roll out the dough to a thickness of 0.5 cm measuring 32 x 100 cm.
19. Cut pieces of 8 cm x 10 cm, roll them up and place them in previously greased rectangular molds of 9 x 5 x 3 cm.
20. Allow to ferment for approximately 2 hours. Halfway through fermentation, brush with whole eggs and bake at 200ºC for approximately 22 minutes.
01. Fill each roll with approximately 30 g of Speculoos Chocolatier filling using a pastry bag.
Tips
- Turbo oven: 180ºC for approximately 18 minutes.
- Optional: dust with icing sugar on the surface or brush with glaze.
Yield
40 Units of 69 g
Equipment
Mixer , Steam Oven , Mixer , Scale , Pastry Bag , Paddle Attachment , Scales , Baking Sheets , Brush , Smooth Nozzle , Rolling Cutter , Rectangular Mold , Sprayer , Borrifador
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 205 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 9.3 | % VD (*) |
| Aç adicionados (g) | 7.6 | % VD (*) |
| Proteínas (g) | 2.2 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 3.8 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 153 | % 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.
Speculoos Puff Pastry
Ingredients
Part Folheamento
How to make it
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape until it reaches a thickness of approximately 1 cm.
02. Set aside.
03. Place the Zeelandia Croissant, part of the cold water (400 ml) into the mixer and mix on low speed (speed 1) for approximately 5 minutes.
04. Gradually add the fresh yeast and the remaining cold water (100 ml) while mixing on high speed (speed 2) for about 5 minutes or until the windowpane stage is achieved, cover with plastic wrap and set aside.
05. Separate a dough piece of 200 g and place it in the mixer along with the black cocoa and mix on low speed (speed 1) until homogeneous. Use a paddle attachment. Cover with plastic wrap and refrigerate.
06. Roll out the remaining dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a table previously dusted with flour.
07. Using a brush, remove excess flour from the dough.
08. Cover 2/3 of the dough with the reserved puff pastry margarine.
09. Fold the part without margarine over the half with margarine, then fold the remaining third over them.
10. Roll out the dough (2nd time) until it reaches a thickness of approximately 1 cm.
11. Fold again into 3 overlapping layers.
12. Roll out the dough (3rd time) until it reaches a thickness of approximately 1 cm.
13. Fold again into 3 overlapping layers.
14. Roll out the cocoa dough until it's the same size as the plain dough.
15. Moisten the top side of the plain dough with water and place the cocoa dough on top.
16. Roll out the dough until it reaches approximately 2 cm in thickness.
17. Cut slices of approximately 0.5 cm and place them on top of the dough, so that the layers are exposed (lying down), until the size of the dough is completed.
18. Roll out the dough to a thickness of 0.5 cm measuring 32 x 100 cm.
19. Cut pieces of 8 cm x 10 cm, roll them up and place them in previously greased rectangular molds of 9 x 5 x 3 cm.
20. Allow to ferment for approximately 2 hours. Halfway through fermentation, brush with whole eggs and bake at 200ºC for approximately 22 minutes.
01. Fill each roll with approximately 30 g of Speculoos Chocolatier filling using a pastry bag.
Tips
- Turbo oven: 180ºC for approximately 18 minutes.
- Optional: dust with icing sugar on the surface or brush with glaze.
Yield
40 Units of 69 g
Equipment
Mixer , Steam Oven , Mixer , Scale , Pastry Bag , Paddle Attachment , Scales , Baking Sheets , Brush , Smooth Nozzle , Rolling Cutter , Rectangular Mold , Sprayer , Borrifador
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 205 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 9.3 | % VD (*) |
| Aç adicionados (g) | 7.6 | % VD (*) |
| Proteínas (g) | 2.2 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 3.8 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 153 | % 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.