Berliner 25 - Traditional Yeast Pastry with Custard Cream
Dough, Custard cream and Crumble — a Zeelandia recipe in 3 components. Uses Unikrem Custard Cream Mix 25 kg (Zeelandia).
- mixing time (low speed)
- 4 min
- mixing time (high speed)
- 6 min
- dough temperature
- 26-28 °C
- initial fermentation time
- 15-20 min
- final proofing time
- 35-40 min
- whipping time (custard cream)
- 4 min
- baking temperature
- 230 °C
- baking time
- 10 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Berliner 25 | 25 kg |
| Wheat flour type 550 | 100 kg |
| Oil | 7 kg |
| Yeast | 7 kg |
| Sugar | 5 kg |
| Water | 50 kg |
Custard cream
| Ingredient | Quantity |
|---|---|
| Unikrem Custard Cream Mix 25 kg (Zeelandia) | 18.5 kg |
| Water | 46 kg |
Crumble
| Ingredient | Quantity |
|---|---|
| Crumble | 29 kg |
Method
- Dough
Mix all ingredients for 4 minutes at low speed and 6 minutes at high speed (spiral mixer).
- Dough
The dough temperature should be about 26-28°C. Initial fermentation: about 15-20 minutes.
Divide the dough into pieces of 1.5 kg. Slightly elongate the pieces and leave to rise.
Then roll out into a rectangle and brush with oil (it can be lightly sprinkled with sugar). Fold the rectangle in half and cut into equal strips (about 75 g each). Twist the ends in opposite directions, then coil the dough into a "snail" shape.
Final proof: about 35-40 minutes. After about 25 minutes, brush with egg and place about 25 g of custard cream in the centre. Sprinkle with crumble.
- Custard cream
Combine UniKrem with water and aerate for about 4 minutes at the highest speed (using a whisk).
Bake at 230°C for about 10 minutes (without steam).
After cooling, it can be decorated with fondant or icing sugar.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.