Berliner 2000 Pasta - Yeast Buns with Custard Cream
Berliner 2000 Pasta - Yeast Buns with Custard Cream — a Zeelandia recipe in 3 components. Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg and Neutral Gel Glaze 13 kg (Zeelandia).
- mixing time (yeast bun, low speed)
- 5 min
- mixing time (yeast bun, high speed)
- 4 min
- resting time (yeast bun, dough)
- 15 min
- dough piece weight
- 40 g
- resting time (yeast bun, after shaping)
- 15 min
- mixing time (custard cream, high speed)
- 4 min
- proofing time
- 45 min
- baking temperature
- 235 °C
- baking time
- 10 min
- heating temperature (gel)
- 90 °C
Ingredients
Yeast bun
| Ingredient | Quantity |
|---|---|
| Berliner 2000 Pasta | 200 g |
| Wheat flour type 550 | 1000 g |
| Eggs | 200 g |
| Yeast | 70 g |
| Sugar | 150 g |
| Salt | 15 g |
| Water | 300 g |
Custard cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25kg | 240 g |
| Water | 600 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13kg | 145 g |
Method
- Yeast bun
Mix all ingredients for about 5 minutes on low speed (using a spiral hook). Then increase to high speed and mix for a further 4 minutes.
- Yeast bun
Leave the dough to rest for about 15 minutes.
- Yeast bun
Divide the dough into pieces of about 40 g, round them and place on baking trays.
- Yeast bun
Leave for 15 minutes, then make an indentation in the centre and brush with egg.
- Custard cream
Mix all ingredients on high speed for about 4 minutes (using a whisk).
- Custard cream
Pipe the cream onto the buns (using a piping bag with a star tip).
Place the buns with cream in the proofer for about 45 minutes.
Bake at 235°C for about 10 minutes. Leave to cool.
Decoration (to taste): heat the gel to about 90°C and brush it onto the buns.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.