SOFT BREAD 50% |
1000g |
white bread flour |
1000g |
salt |
5g |
unsalted butter 82% fat |
130g |
extra virgin olive oil |
100g |
fresh yeast |
50g |
caster sugar |
30g |
water |
1000g |
KASTLE CROISSANT |
700g |
Procedure
Ingredients
1000g
white bread flour - 240W
1000g
salt
5g
unsalted butter 82% fat - or CREAMY MARGARINE
130g
extra virgin olive oil
100g
fresh yeast
50g
caster sugar
30g
water
1000g
Preparation
Knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for spiral mixers, knead until you obtain a smooth and elastic dough.
Let the dough rest, well covered with a plastic cloth, in the fridge for one hour.
Final composition
Place the margarine and double fold, and again, let it rest in the fridge for another 10 minutes.
Roll out the dough to a thickness of about 3 mm and cut into 10x10 cm squares.
Stuff in the middle with (2 options):
First option: mozzarella cubes, boiled spinach, and grana cheese.
Second option: mozzarella cubes, prosciutto cotto and stewed onions.
Brush the edges of the dough with egg wash. Close the danish pastry overlapping the corners while creating a dumpling.
Place in the proofer at 28-30°C for about 1 hour.
Brush again the surface with egg wash and sprinkle with sesame or poppy seeds.
Bake at 220°C for about 17-20 minutes.
Piero Gervasi
Pasticciere
Huge fan of patisserie, Piero began his career in some of the big patisseries in Syracuse as a pastry chef’s assistant before going on to become head chef then an external consultant for several companie
