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Corman Artisan

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Baker-Pastry chef

Puff pastry with cream, tomatoes, or chocolate

4 puff pastries

Puff pastry with cream

1250 g	flour (13 % protein)
30 g	Malt extract
25 g	salt
1000 g	Sélection cream 35 % fat
1000 g	Extra Butter 82 % fat - Sheet

To bake: Temperatures given vary according to the type of oven used and the type of product being baked (a strudel or thin apple tart is cooked at a lower temperature than a puff pastry case). When using a static oven, use the temperatures given, but for a ventilated oven, reduce the temperature by 20 °C to 30 °C.
To store: Raw puff pastry dough +4 °C for 4 days; raw puff pastry dough -18 °C for 60 days.

Did you know ?

To bake: Temperatures given vary according to the type of oven used and the type of product being baked (a strudel or thin apple tart is cooked at a lower temperature than a puff pastry case). When using a static oven, use the temperatures given, but for a ventilated oven, reduce the temperature by 20 °C to 30 °C.
To store: Raw puff pastry dough +4 °C for 4 days; raw puff pastry dough -18 °C for 60 days.

Tomato puff pastry

1200 g	flour (13 % protein)
400 g	water
20 g	salt
30 g	Malt extract
150 g	Double concentrate tomato purée
160 g	Liquid Clarified Butter 99,9 % fat
1000 g	Extra Butter 82 % fat - Sheet

To bake: Temperatures given vary according to the type of oven used and the type of product being baked (a strudel or thin apple tart is cooked at a lower temperature than a puff pastry case). When using a static oven, use the temperatures given, but for a ventilated oven, reduce the temperature by 20 °C to 30 °C.
To store: Raw puff pastry dough +4 °C for 4 days; raw puff pastry dough -18 °C for 60 days.

Did you know ?

To bake: Temperatures given vary according to the type of oven used and the type of product being baked (a strudel or thin apple tart is cooked at a lower temperature than a puff pastry case). When using a static oven, use the temperatures given, but for a ventilated oven, reduce the temperature by 20 °C to 30 °C.
To store: Raw puff pastry dough +4 °C for 4 days; raw puff pastry dough -18 °C for 60 days.

Chocolate puff pastry

1100 g	flour (13 % protein)
350 g	water
25 g	salt
30 g	Malt extract
100 g	Cocoa
240 g	Sélection cream 35 % fat
1000 g	Extra Butter 82 % fat - Sheet

To bake: Temperatures given vary according to the type of oven used and the type of product being baked (a strudel or thin apple tart is cooked at a lower temperature than a puff pastry case). When using a static oven, use the temperatures given, but for a ventilated oven, reduce the temperature by 20 °C to 30 °C.
To store: Raw puff pastry dough +4 °C for 4 days; raw puff pastry dough -18 °C for 60 days.

Did you know ?

To bake: Temperatures given vary according to the type of oven used and the type of product being baked (a strudel or thin apple tart is cooked at a lower temperature than a puff pastry case). When using a static oven, use the temperatures given, but for a ventilated oven, reduce the temperature by 20 °C to 30 °C.
To store: Raw puff pastry dough +4 °C for 4 days; raw puff pastry dough -18 °C for 60 days.

Corman'products of the recipe

Extra Butter 82 % fat - Sheet

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Sélection cream 35 % fat

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Liquid Clarified Butter 99,9 % fat

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Documents liés

Extra Incorporation Butter 82% fat - Block

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Cream Sélection 35% fat

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Extra butter 82% fat - Sheet

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