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Procedure Pate A Choux Ingredients Quantity (GR) : Milk 125 Water 125 Butter 125 Sugar 5 Salt 5 Eggs 250 Flour (t55) 163
Procedure Pate A Choux Ingredients Quantity (GR) : Milk 125 Water 125 Butter 125 Sugar 5 Salt 5 Eggs 250 Flour (t55) 163
MASTERCLASS
Craquelin
Procedure:
Ingredients Quantity (Gr)
Butter 150 1. Cream butter and sugar together.
Brown Sugar 150 2. Add in rose flour, mix well.
Rose Flour 180 3. Roll to 2mm and freeze.
Procedure:
Puff Pastry
Ingredients Quantity (Gr) 1. Mix flour, salt, melted butter and water together.
2. Rest dough overnight in fridge.
Flour (t55) 500 3. Roll out into a rectangle and place folding butter
Salt 10 in the center.
Anchor Butter 82%, 4. Make 1 simple fold and 1 double fold.
100 5. Rest in fridge for half a day and repeat step 3.
melted
6. Rest in fridge for another half day and roll out
Water 205 onto a tray.
Anchor Butter 84%, 7. Sprinkle caster sugar on both sides and place a
375 tray on top.
for folding
8. Bake at 160°C for 15mins and turnover to finish
baking.
Academy of Pastry Arts Malaysia
Lot 16, Jalan 51A/223,
46100 Petaling Jaya, Selangor, Malaysia
www.academyofpastryartsmalaysia.com
Procedure: