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How to

make bi-colored pastry

1

To prepare the plain dough, put all the ingredients except the ST-ALLERY® REVOLUTION in the kneader.

2

First let the dough knead for 2 min in slow position and then add the ST-ALLERY® REVOLUTION.

3

Then let the dough knead for another 8 min in fast position until the dough has a temperature off 24°C.

4

Put the dough 30 minutes in the freezer.

5

Roll the dough twice the size as the ST-ALLERY® REVOLUTION PLATE.

6

Fold the dough in 2x4 and give it a rest off 30 min in the freezer.

7

Roll the cocoa dough and put in on top of the laminated dough.

8

For croissants: roll out the dough to 3 mm. Cut into slices of 35x8 cm. Roll each slices to a croissant.  For chocolate rolls: roll out the dough to 4 mm. Cut into slices of 10x8 cm. Add two chocolate tubes in 1 chocolate roll.  For plaits: roll out the dough to 6 mm. Cut into slices of 10x6 cm. Cut each slice in three with a knife. Plait each slice. 

9

Let proof for 60 min. in the proofer (80% humidity, 30°C.)

10

Brush with egg yolk.

11

Bake at 170°C for 17 minutes.

12

Brush with sugared water.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Plain dough:
1000 g flour
25 g salt
100 g sugar
50 g yeast
250 g ST-ALLERY® REVOLUTION
280 g cold water
200 g cold milk
500 g ST-ALLERY® REVOLUTION PLATE
---------------------------------
Cocoa dough:
450 g flour
50 g cocoa powder
12 g salt
50 g sugar
25 g yeast
125 g St-Allery Revolution
140 g cold water
100 g milk
---------------------------------
Chocolate tubes (2/chocolate roll)
Eggs
Sugared water

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