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Viennoiserie Raspberry Suisse
INGREDIENTS
Fruttose products used for this recipe
PROCEDURE
Roll out the dough to 1cm thick. Keep in freezer for 20-30 minutes.
Lock in the butter in the dough, seal and continue first fold. Rest 30-40minutes after every fold.
| Item | Specification |
|---|---|
| No. of Fold | 4 x 3 Fold |
| Red Skin | Put after 2nd fold |
| Final Thickness | 3 mm |
| Cutting Size | 50cm length, spread soft cream cheese, raspberry filling, 1 strand of brownies. Roll from both side, left 3cm space, twist 1 of the side. |
Melt chocolate and butter. Add in sugar and eggs. Sift all the dry ingredients and mix until smooth. Bake at 170 degree for 18-25 minutes depending on thickness.
Beat cream cheese until smooth and fluffy.
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