BAKER SECRETS: A Lesaffre & Rémy
Cointreau Gastronomie collaboration
Original creation by
Jimmy KEA,
Baking Technical Advisor
Lesaffre Asia Pacific
PINEAPPLE SLING
Chef :
Brand
Quantity :
Recipe for 10 pieces
1) PRE-PREPARATION - Custard cream
Ingredients
500 g of milk
35 g of sugar
25 g of butter
50 g of egg yolk
50 g of whole egg
30 g of cake flour
20 g of corn flour
50 g of St-Rémy® brandy 60% vol. (approx. 60 ml)
Step
Mix 17.5 g of sugar with the milk, and bring it to a boil. Whisk
the remaining 17.5 g of sugar with the eggs, and add flours. Cook
this mixture for 3-5 minutes. Add butter and leave it to cool.
Incorporate St Remy® brandy into the custard when it is cool
at about 40°C.
1) PRE-PREPARATION - Almond cream filling
Ingredients
795 g of custard cream
250 g of soft butter
200 g of sugar
200 g of ground almonds
50 g of cake flour
200 g of eggs
Step
Cream soft butter and sugar, and add in the eggs slowly. Add
flour and ground almonds into the mixture. Fold in the custard
cream until it reaches a consistent texture. Put aside for later
use.
1) PRE-PREPARATION - Pineapple Chip (for garnish)
Ingredients
40 g of fresh pineapple, thinly sliced
50 g of sugar
20 g of water
25 g of St-Rémy® brandy 60% vol.
Step
Bring the sugar and water to a boil. Cool the syrup and add StRémy® brandy. Soak the sliced pineapples in the syrup. Dry the
pineapple slices using a dehydrator, or bake it at 35°C until it
turns dry and crispy
2) DOUGH
Ingredients
1000 g of flour
540 g of water (1°C)
22 g of Saf-instant® Gold instant dry yeast
20 g of salt
100 g of sugar
50 g of unsalted butter
2.5 g of Baker Bonus® RS 190**
35 g of St-Rémy® brandy 60% vol.
20 g of Livendo® BD100
5 g of Magimix® Green bread improver for volume &
tolerance
Step
Prepare the dough
Mix all ingredients with a spiral mixer. Mix on low speed for
3 minutes, followed by high speed for 3 minutes.
At the end of mixing, ensure that the dough temperature is
around 15°C (+/- 1°C).
Run the dough through a dough sheeter with 1 single fold.
First fermentation: Cover and ferment the dough for 20 minutes
at about 5°C.
Shaping the dough
Laminate the dough with dry butter, with a 2 single folds, to
achieve a size of about 55 x 40 cm.
Rest the laminated dough for 90 minutes in the chiller at about
5°C. The final dough sheet should be about 3 mm thick.
Cut the dough in pieces measuring 7 x 16 cm, and line each
piece in small round tins to achieve the shape of a cup.
Proof the dough at 28°C at 75% humidity, until it has doubled
in size (approx. 105 minutes).
Brush a layer of egg wash on the surface of the danish.
Freeze the danish in the freezer for approximately 30 minutes
at -30°C.
Remove danish from freezer, scoop the prepared filling into
each danish cup till it is about 80% full.
Baking and serving
Preheat rack oven/convection oven at 180°C and bake for
15 minutes. Garnish each Danish cup with a slice of pineapple
chip on top. Sprinkle some icing sugar on half of the Danish
cup.
Other recipes
Discover them all
