About the Recipe
Ingredients
Bread Flour 400g
Cake Flours 100g
Sugar 60g
Egg Yolks 100g
Oligold UHT Cream 35.1% 20g
Instant Yeast 15g
Ice Water 150g
Salt 8g
Oligold Butter Unsalted 80g
Oligold Salted Butter, Australia 250g
Preparation
First, mix the flour, salt, and butter together until a dough is formed, then let it rest for 30 minutes.
Add salt and butter for the second mixing until the dough is fully formed, then flatten it and refrigerate for 45 minutes. Press 250g of butter into slices and set aside.
Fold the dough four times and three times, then refrigerate. Press the dough to 2mm and cut it into a 9x24cm shape to fit into the mold.
Ferment at 36 degrees Celsius and 70% humidity for 35 minutes, then bake at 175 degrees Celsius for 16-18 minutes.
After it's done, remove it from the mold, fill it with filling, and decorate as desired.