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Corman Artisan

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

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