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Corman Artisan

Baker-Pastry chef

Apricottina

45 pieces

Preparation

308 g whole milk
163 g sugar
18 g Inverted sugar syrup
217 g egg yolks
226 g Natural yeast with two succeeding refreshments
742 g Common wheat flour “00” 330 w p/l 0.55
36 g Brewer's yeast
136 g Aromatic orange confit
18 g fine salt
3 g vanilla pods
543 g Dairy Butter 82 % fat - Block
543 g Dairy Butter 82 % fat - Sheet
  • Mix the milk, sugar, invert sugar syrup and egg yolks, then add the flour, natural yeast and brewer's yeast and knead for around 7-8 minutes.
  • Add the salt, followed by the butter mixed with the aromatic confit and vanilla. Kneading time: 13-14 minutes, kneading temperature: 26 °C.
  • Spread over a baking tray, cover with a plastic sheet and leave to rise for 30 minutes at room temperature, then leave in the fridge at 4 °C overnight.
  • The following day, remove the butter from the fridge, leave at room temperature for a period of time ranging from 15 minutes in the summer up to 60 minutes in the winter, then laminate it to a thickness of 7-8 mm.
  • Roll the dough out, lengthening and widening it, then place the butter in the centre and close at the centre.
  • Laminate the dough with two folds, one consisting of four turns and one consisting of three turns.
  • Leave to rest in the fridge for 15-20 minutes, then laminate the dough at 5 mm thickness and cut into strips of 1 x 20 cm.
  • Put into a steel mould of 8 cm in diameter and 4 cm height and leave to rise at 27 °C for three hours.
  • Brush with egg, place a candied apricot in the centre, and cook at 180 °C for 16 minutes.
  • Once cooked, brush with apricot jelly and decorate with granulated sugar.
  • Alternatively, make into the shape of a pretzel, leave to rise and cook. After removing from the oven, decorate with a candied apricot and brush with apricot jelly. Finally, decorate with granulated sugar.

Corman'products of the recipe