CHOCOLATE AND COFFEE, RASPBERRY OR PISTACHIO PUFF PASTRY ROLLS

INGREDIENTS

DOUGH

  • 500 g of pastry flour
  • 70 g of sugar
  • 100 g of eggs
  • 180 ml of whole milk
  • 20 g of fresh yeast
  • 10 g of salt
  • 50 g of Milkaut Profesional Butter

FILLING

  • 300 g of Milkaut Profesional Butter

DECORATIONS

CHEESE AND COFFEE FROSTING

  • 200 g of Milkaut Profesional Crematto
  • 180 g of Milkaut Profesional Cream 44%
  • 30 g of icing sugar
  • 7 g of dissolved instant coffee
  • 10 g of cocoa nibs

RASPBERRY

  • chocolate white coating as needed
  • red fat-soluble dye as needed
  • freeze-dried raspberries as needed

PISTACHIO

  • chocolate white coating as needed
  • green fat-soluble dye as needed
  • chopped pistachios as needed

FILLINGS

COFFEE PASTRY CREAM

  • 375 ml of Milkaut Profesional Cream 39%
  • 875 ml of whole milk
  • 125 g of sugar (1)
  • 10 g of instant coffee
  • 300 g of yolk
  • 125 g of sugar (2)
  • 40 g of pastry flour
  • 100 g of cornstarch
  • 60 g of Milkaut Profesional Butter

RASPBERRY GELLY

  • 350 g of pastry cream
  • 150 g of frozen raspberries
  • 40 g of sugar (1)
  • 10 g of sugar (2)
  • 8 g of fruit pectin

PISTACHIO PASTRY CREAM

  • 350 g of pastry cream
  • 70 g of pistachio paste

MILKAUT SOLUTIONS

PROCESS

DOUGH

Begin by dissolving the yeast in whole milk and set it aside. Separately, mix the flour and salt. In the center of this mixture, add the sugar, eggs, and the previously dissolved yeast.
Work these ingredients together to form a smooth dough. At this point, incorporate the Milkaut Profesional Butter into the dough. Knead the dough thoroughly and allow it to rest for 30 minutes.

FILLING

Roll out the Milkaut Profesional Butter between sheets of cling film, forming a rectangle.
Store it in the refrigerator.

DECORATIONS

CHEESE AND COFFEE FROSTING

Whip the Milkaut Profesional Crematto together with the Milkaut Profesional Cream 44%, icing sugar, and coffee (dissolved in a small amount of water) until it reaches a light and fluffy consistency.

FILLINGS

COFFEE PASTRY

Boil the Milkaut Profesional Cream 39% and sugar (1). In a separate bowl, merge the flour, cornstarch, sugar (2), and egg yolks. Remove the hot mixture from heat. There, dissolve the coffee and gradually incorporate this into the yolk mixture. Stir well and return the mixture to the heat, allowing it to cook for a few minutes after it starts boiling. Remove from heat and whisk. Finally, add in the cold Milkaut Profesional Butter. Cover with cling film and refrigerate.

RASPBERRY GELLY

Place the raspberries and sugar (1) in a saucepan and bring to a boil. Blend the pectin with sugar (2) and then add this mixture to the saucepan, stirring vigorously for about 5 minutes.
Remove from heat and allow it to cool, covering with cling film.

PISTACHIO PASTRY CREAM

Add pistachio paste to the pastry cream.

ASSEMBLY

Roll out the dough into a rectangular shape and place the filling inside. Make one single fold and one double fold, allowing the dough to rest for at least 2 hours in the refrigerator between each fold. It’s important to work quickly with the dough to prevent it from starting to ferment. If fermentation begins, the dough could break when rolled out, and the butter could
break through the layers. Always work in a cool environment and take all necessary precautions.
After completing the folds and allowing the dough to rest, roll it out into a rectangle again. Roll up the dough and cut into portions approximately 1 cm thick. Stack these in cake rings no. 10 and allow them to rise until they double in size. Bake in an oven at 180 °C until golden brown, for approximately 10 to 12 minutes. Allow to cool completely before filling from behind with various fillings.
For the coffee version, decorate with frosting piped from a bag and nibs. For the raspberry version, dip the rolls in tempered chocolate dyed pink and sprinkle with freeze-dried raspberries. Follow the same procedure for the pistachio rolls, but use green tempered chocolate and sprinkle with chopped pistachios.

TAGS

MILKAUT SOLUTIONS