French Puff Pastry Boats with Fruit
Puff pastry, Cream, Plums and Glaze — a Zeelandia recipe in 4 components. Uses Zeelandia Vancream Custard Powder, 25 kg and Neutral Gel Glaze 13 kg (Zeelandia).
- dough temperature (puff pastry base dough)
- 20 °C
- mixing time (puff pastry base dough, low speed)
- 3 min
- mixing time (puff pastry base dough, medium speed)
- 2-3 min
- mixing time (cream, high speed)
- 4 min
- baking temperature
- 210 °C
- baking time
- 20-25 min
- heating temperature (glaze)
- 90 °C
Ingredients
Puff pastry
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 350 g |
| Puff Pastry Margarine | 280 g |
| Water | 210 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 100 g |
| Water | 250 g |
Plums
| Ingredient | Quantity |
|---|---|
| Plums | 250 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 100 g |
Method
Puff pastry, base dough: mix the dough with cold water (do not pour in all the water at once) on low speed for about 3 minutes, then on medium speed for another 2-3 minutes. The dough should be uniform and about 20°C. Roll the dough out into a star shape.
Puff pastry, adding the fat: the fat should have a consistency close to that of the base dough. Place the margarine on the rolled-out dough and wrap it (fold the arms of the star over like an envelope). Roll the dough out to a thickness of about 1.5 cm and fold in four. Repeat 3-4 times (dust the dough with a small amount of flour while rolling; brush the flour off thoroughly before folding the dough).
- Puff pastry
Roll the dough out to a thickness of about 0.5 cm and cut out squares weighing about 84 g.
- Cream
Mix all the ingredients on high speed for about 4 minutes (using a whisk). Spread the cream on the puff pastry squares (about 35 g per piece).
- Plums
Place the plums on the cream (about 25 g per piece). Bake at 210°C for about 20-25 minutes. Allow to cool.
- Glaze
Heat the gel to about 90°C and apply it to the pastries (using a brush or a pastry glazing tool; about 10 g per piece).
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.