Viennoiserie Pineapple Blossom

INGREDIENTS

Dough

1000gTorigoe France Flour

100gCastor Sugar

20gSalt

20gYeast

200gMilk

310gWater

30gMilk Powder

70gLaiterie Du Pont Morin Proffesionnel 82%

500gLaiterie Du Pont Morin Feuilletage & Croissant 82%

Red Color Skin

176gDough

1gRed Coloring

2gWater

Cheese Custard

1000gMilk

230gEgg Yolk

190gCastor Sugar

40gCorn Flour

40gCake Flour

200gPromex Cream Cheese

Fruttose products used for this recipe

Pineapple Filling & Topping

PROCEDURE

Dough

Mix all ingredients in slow speed for 4 minutes.
Switch to medium speed until gluten is well developed.
Rest the dough in room temperature for 30 minutes. While waiting, prepare folding butter by rolling it to 5 – 6 mm thick and keep chill. Roll out the dough to 1cm thick. Keep in freezer for 20 – 30 minutes.

Red Color Skin
While waiting for the dough to rest, prepare the Red skin by mixing red powder with water inside the amount of dough needed according to the recipe.
Lock in the butter in the dough, seal and continue first fold. Rest 30 – 40 minutes after every fold. On the last fold, thin out the red skin and stick on the laminated dough before proceeding the last fold.

For final sheeting, roll the dough to 3.5 mm. Cut into small triangle with 7 x 15 cm croissant shape. Roll into croissant and freeze for a little bit before cutting in half.

Item	Technical Specification
No. of Fold	4 x 3 Fold
Red Skin	Put on red skin after 2nd fold.
Final Thickness	3.5 mm
Cutting Size	7 x 16 cm, cutting croissant shape. Shape into croissant, cut half horizontal. Put into mould.

Cheese Custard

Whisk together egg yolk, castor sugar, cake four and corn flour in a bowl. Heat milk in a pot, temper egg mixture and cook custard until bubbly. Stir occasionally to avoid burning at the bottom of the pan.
Cool down the pastry cream a little bit. Paddle cream cheese until smooth. Add pastry cream and mix until smooth. Transfer into piping bag and allow it to firm up before piping.

La Fruta Food Industries SDN. BHD.

Our Address

Our Contact