Baker-Pastry Chef

Praline twists

Recipe calculated for 72 persons / 72 pieces
2 completion stages

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Corman products used for this recipe

Dairy butter 82% fat - Sheet

Whisk together the water and yeast, then add the flour (poolish).
Cover with cling film and leave to ferment at room temperature for about 1 hour (the mixture should double in volume).
Once the poolish has doubled in volume, knead on the lowest speed in a mixer together with all the ingredients.
Knead on the second lowest speed setting for 8 to 10 minutes (the dough should be smooth).
Keep the dough at a temperature of 24 °C.
Form the dough into a ball, then place on a baking sheet and cover with cling film.
Leave to rest at 2 °C overnight.

480g water at 20 °C 400g Dairy butter 82% fat – Sheet 40g yeast 40g trimoline 240g sugar 40g salt 1520g bread flour 480g T55 flour 40g yeast 480g whole milk

Roll out the dough and place 1 kg of the butter sheet on it.
Give a double turn, and then a single turn.
Leave to rest in the refrigerator for 30 minutes.
Roll out the dough until you have a 46 cm × 50 cm rectangle and 3.5 mm thick.
Working upwards, spread the praline crème pâtissière across half of the dough piece, then fold the dough in half.
Use a chef's knife to cut out 2.5 cm x 25 cm strips, twist and arrange on a baking sheet.
Proof at 25 °C for 2 hours.
Brush the egg wash, then add the flaked almonds.
Bake at 220 °C in a conventional oven or 170 °C in a fan oven for about 15 minutes.

3,76kg croissant dough 1kg Dairy butter 82% fat – Sheet 560g hazelnut almond praliné 560g pastry cream QS egg wash 400g flaked almonds

Praline twists

Croissant dough

Praline twists

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