Comment faire une Viennoiserie striée ? La technique du champion du monde
106.8 هزار بار بازدید -
4 سال پیش
-
How to make a ridged
How to make a ridged viennoiserie?
My online pastry training: https://www.boulangerie-pasapas.com/f...
Subscribe: boulangerie pas à pas
#bakerypasapas #painsauxraisins #pastries #bakery #bakery #baker #swiss
Hello today we meet to make a pink striped pastry!!
With Sébastien Lagrue world chocolate champion!!
➡️ Discover his channel: @seb6576
- Buy my book: https://amzn.to/3djEoe7
- Online training: https://www.boulangerie-pasapas.com/r...
- Find all my equipment: https://iboulange.fr/collections/a-la...
➼ Do not forget to follow me on:
o Youtube: fabcot
o Instagram: Instagram: boulangeriepasapas
o TikTok: https://www.tiktok.com/@boulangeriepa...
o Facebook: Facebook: Boulangerie-Pas-à-Pas-355694464977712
o My website: https://www.boulangerie-pasapas.com
Small bakery equipment:
🔆 Sandwich bread pan: https://amzn.to/3Hwg9aO
🔆 Head brioche mold: https://amzn.to/3bahd8i
🔆 My cooking stone: (size 38x30x1.5) https://amzn.to/3mZMxZU
🔆 Reusable baking mat: https://amzn.to/3xVoRez
🔆 My Testo106 thermometer: https://amzn.to/3ngAcAZ
🔆 precision scale: https://amzn.to/3HCdNHE
🔆 Baker's Blade: https://amzn.to/3zKMA3m
➼ My aprons: https://www.marceletjean.fr/boulanger...
promo code -15%: PASAPAS15
For any contact (pro only) please send me an e-mail at [email protected]
________________________________________________
00:00 presentation
00:54 the recipe for ribbed pastries
01:10 how to color croissant dough
02:30 rolling the ridged pastry
05:20 how to do a double trick
08:30 how to do a simple trick
09:10 the technique of ridged pastries
10:05 the assembly of the striped
12:28 ribbed pastries detailing
15:15 striped pastry filling
16:20 baking the ridged pastries
6:00 p.m. tasting of striated pastries
_______________________________________________
➼ Recipe for puff pastry by Sébastien Lagrue.
⚠️ to do the preparation of the video, double the recipes ‼️
• Flour T55 or T65 500gr
• Oatmeal flour 500gr
• Fine salt 20gr
• Caster sugar 130gr
• Honey 20gr
• Unsalted butter 100gr
• Milk 200gr
• Water 250gr to adjust according to your flour
• Fresh yeast 40gr or (dry 20gr)
• • Tourage butter 460gr (26%)
• Combine all the ingredients in the mixer bowl with the 50g of butter in small cubes,
all except the tourage butter.
• Knead 3 min at low speed and 6/8 min at 2nd speed, check the gluten network,
• At the end of kneading take 3 times 700g of dough (1/5th)
• Mix with a mixer with 3g of butter and QS red coloring
(natural beetroot coloring from SOSA for example....) mix well.
• Roll the dough pieces into a ball and leave to rise at room temperature for 20 minutes in cling film.
then degas and put in the cold until the next day
• 1 double and 1 single turning
• Primer 2h30
• Baking: 160°c without gilding to preserve the color
• Sprinkle with caramel powder.
Raspberry filling
• Raspberry pulp: 150g
• Broken raspberry: 100g
• Sugar: 100g
• Pectin NH: 7g
• Heat the purée and broken potatoes to 40°, add sugar and pectin and bring to the boil.
• Reserve in the refrigerator.
My online pastry training: https://www.boulangerie-pasapas.com/f...
Subscribe: boulangerie pas à pas
#bakerypasapas #painsauxraisins #pastries #bakery #bakery #baker #swiss
Hello today we meet to make a pink striped pastry!!
With Sébastien Lagrue world chocolate champion!!
➡️ Discover his channel: @seb6576
- Buy my book: https://amzn.to/3djEoe7
- Online training: https://www.boulangerie-pasapas.com/r...
- Find all my equipment: https://iboulange.fr/collections/a-la...
➼ Do not forget to follow me on:
o Youtube: fabcot
o Instagram: Instagram: boulangeriepasapas
o TikTok: https://www.tiktok.com/@boulangeriepa...
o Facebook: Facebook: Boulangerie-Pas-à-Pas-355694464977712
o My website: https://www.boulangerie-pasapas.com
Small bakery equipment:
🔆 Sandwich bread pan: https://amzn.to/3Hwg9aO
🔆 Head brioche mold: https://amzn.to/3bahd8i
🔆 My cooking stone: (size 38x30x1.5) https://amzn.to/3mZMxZU
🔆 Reusable baking mat: https://amzn.to/3xVoRez
🔆 My Testo106 thermometer: https://amzn.to/3ngAcAZ
🔆 precision scale: https://amzn.to/3HCdNHE
🔆 Baker's Blade: https://amzn.to/3zKMA3m
➼ My aprons: https://www.marceletjean.fr/boulanger...
promo code -15%: PASAPAS15
For any contact (pro only) please send me an e-mail at [email protected]
________________________________________________
00:00 presentation
00:54 the recipe for ribbed pastries
01:10 how to color croissant dough
02:30 rolling the ridged pastry
05:20 how to do a double trick
08:30 how to do a simple trick
09:10 the technique of ridged pastries
10:05 the assembly of the striped
12:28 ribbed pastries detailing
15:15 striped pastry filling
16:20 baking the ridged pastries
6:00 p.m. tasting of striated pastries
_______________________________________________
➼ Recipe for puff pastry by Sébastien Lagrue.
⚠️ to do the preparation of the video, double the recipes ‼️
• Flour T55 or T65 500gr
• Oatmeal flour 500gr
• Fine salt 20gr
• Caster sugar 130gr
• Honey 20gr
• Unsalted butter 100gr
• Milk 200gr
• Water 250gr to adjust according to your flour
• Fresh yeast 40gr or (dry 20gr)
• • Tourage butter 460gr (26%)
• Combine all the ingredients in the mixer bowl with the 50g of butter in small cubes,
all except the tourage butter.
• Knead 3 min at low speed and 6/8 min at 2nd speed, check the gluten network,
• At the end of kneading take 3 times 700g of dough (1/5th)
• Mix with a mixer with 3g of butter and QS red coloring
(natural beetroot coloring from SOSA for example....) mix well.
• Roll the dough pieces into a ball and leave to rise at room temperature for 20 minutes in cling film.
then degas and put in the cold until the next day
• 1 double and 1 single turning
• Primer 2h30
• Baking: 160°c without gilding to preserve the color
• Sprinkle with caramel powder.
Raspberry filling
• Raspberry pulp: 150g
• Broken raspberry: 100g
• Sugar: 100g
• Pectin NH: 7g
• Heat the purée and broken potatoes to 40°, add sugar and pectin and bring to the boil.
• Reserve in the refrigerator.
4 سال پیش
در تاریخ 1399/08/04 منتشر شده
است.
106,840
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