Pastry roll with Montseny cherry

KM 0 PASTRIES
There's more to life than cinnamon rolls. Our ambassador proves it with this crispy croissant dough pastry roll with a fluffy Montseny cherry filling.

Рецепт

Created by
  • Lluís Costa -

Pastry roll

ингредиенты подготовка
  • 2850г.
    Strong flour
  • 60г.
    Sůl
  • 90г.
    Мёд
  • 360г.
    Sugar
  • 60г.
    Yeast
  • 700г.
    Молоко
  • 750г.
    Water
  • 330г.
    Sourdough
  • 410г.
    Beurre noisette
  • 2000г.
    Butter for the folds 82% dairy butter sheet
  • drops
    CHD-Q76OCUM

Mix all the ingredients together in the kneading machine and knead for about 20 min.
When the dough becomes elastic remove from the machine.
Spread out the dough in a 60 x 40 min.
Once the dough has rested and the folds done, spread the doughout to a 2 mm thickness and sprinkle chocolate chips over the top.
Cut a 60x40 cm slice.
Roll up the slice until you obtain a 60 cm long roll.
Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless steel moulds.
It's very important to line the mould with baking paper so the pastry roll doesn't stick.
Leave to ferment for 2 and a half hours at 28°C.
Before placing in the oven insert half a sphere of cherry.
Bake at 165°C for 20 min.
When the pastry roll is cold arrange a semi-sphere of glacé cherry and cover with chocolate popping candy.
Sprinkle powdered sugar on the sides.

Algin cherry jelly

ингредиенты подготовка
  • 400г.
    Вишня
  • 100г.
    Mineral water
  • 125г.
    Sugar
  • 8г.
    Algin
  • 3г.
    Powdered citric acid
  • 3,5г.
    Gluco
  • 3г.
    Citras

Mix the sugar and algin while dry.
Mix the citras, the purée and the water in the Thermomix.
Sprinkle in the sugar and algin.
Heat to 70°C stirring all the time, add the gluco and the citric acid.