Baker-Pastry Chef

Poker

An original recipe from Giambattista Montanari
Recipe calculated for 48 persons
4 completion stages

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Corman products used for this recipe

Traditional Butter 82% fat - Block

Express Butter 82% fat - Sheet

Dissolve the powdered milk, malt, salt and sugar in the cold milk.
Put the remaining ingredients into a stand mixer, add the combined liquids and knead for approximately 10-12 minutes.
Let the dough rise for 45 minutes at 22°C, then laminate the dough, giving it 2 single turns in order to eliminate the air produced during fermentation and so that it fits onto a 60 x 40 cm baking sheet.
Chill overnight at 0°C.
The next day, remove the butter and dough from the fridge at the same time, place the butter on top of the dough and give it 1 double turn and 4 single turns.
Chill for at least 20 minutes at 0°C.

350 g Cold milk 15 g skimmed milk powder 15 g Diastatic malt powder (6000 UP) 22 g salt 105 g sugar 740 g strong flour 40 g yeast 40 g Active sourdough 80 g Traditional Butter 82% fat – Block 500 g Express Butter 82% fat – Sheet

Combine the dry ingredients then add the marsala and egg whites to obtain a smooth, homogenous mixture.

100 g 25 g Bitter almond or apricot kernel powder 190 g sugar 20 g marsala 42 g egg white

Put all of the ingredients into a saucepan and bring to the boil.
Fill the mini hemispherical moulds and freeze.

100 g whole milk 180 g mango puree 70 g sugar 25 g egg yolks 30 g maizena

Roll the pastry out to a thickness of 2.5 mm and cut out ovals.
On one half of each oval, make 4 holes.
On the other half, place a strip of marzipan and fold the other half of the pastry over top to close.
Seal well.
Let rise at 26°C for 90 minutes.
Place the mango custard hemispheres in the holes and bake at 175°C for 18 minutes.

Poker

Croissant dough

Marzipan filling

Mango custard

Assembly

Poker

Croissant dough

Marzipan filling

Mango custard

Assembly

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