Advocaat* Cream-Apricot Stars using MELLA BRIOCHE POF and IREKS PREMIUM CUSTARD | Cold Cream using IREKS SUPREME CUSTARD
Dough, Liqueur cream and Cold cream — an IREKS recipe in 3 components. Uses Ireks Mella Brioche Mix 12.5 kg.
- mixing time (dough)
- 2 + 8 min
- dough temperature
- 26 °C
- bulk fermentation time
- 10 min
- scaling weight (dough)
- 1.500 kg
- intermediate proof time
- 15 min
- final proof time
- 30-45 min
- mixing time (liqueur cream)
- 2-3 min
- scaling weight (liqueur cream)
- 0.040 kg
- baking temperature
- 200 °C
- baking time
- 12-14 min
- mixing time (cold cream)
- 3-4 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Ireks Mella Brioche Mix 12.5 kgMella Brioche POF | 10.000 kg |
| Yeast | 0.500 kg |
| Water, approx. | 4.500 kg |
Liqueur cream
| Ingredient | Quantity |
|---|---|
| IREKS Premium Custard | 4.000 kg |
| Advocaat* (or any other liqueur) | 0.500 kg |
| Water | 10.000 kg |
Cold cream
| Ingredient | Quantity |
|---|---|
| IREKS Supreme Custard | 0.400 kg |
| Water, approx. | 1.000 kg |
Method
- Dough
Mix for 2 + 8 minutes in a spiral mixer to a dough temperature of approx. 26 °C. Bulk fermentation approx. 10 minutes. Scaling weight 1.500 kg. Intermediate proof approx. 15 minutes.
Slightly press the round-moulded dough pieces, press through using the star stamp and turn the pointed ends from the inside to the outside.
Place the stars on trays and allow to prove (final proof 30 – 45 minutes).
Wash with egg at 3/4 proof and sprinkle each with approx. 0.010 kg streusel.
- Liqueur cream
Mix for 2 – 3 minutes. Scaling weight approx. 0.040 kg.
Pipe with the liqueur cream, place half an apricot in the centre and bake.
After baking, glaze the liqueur cream-apricot stars with apricot jelly, ice with liqueur fondant and decorate the pointed ends with threads of chocolate.
- Cold cream
Mix for 3 – 4 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.