MINI TORSADE AU CHOCOLAT AU BEURRE

28 GRM

2800 GRM

100 UNITS

READY TO BAKE

Hand twisted laminated yeast dough (with fine butter), custard and plenty of dark chocolate pearls.  

PRODUCT DATA SHEET 

PRODUCT PLACEMENT

Ideal buffet item for breakfast and/or coffee breaks in hotel, congress and catering business.

A popular classic 06-16 H item / on its own / mini         

PRODUCT INFORMATION  -   SOMETHING NICE TO KNOW

19,4% butter in the dough twisted with chocolate pearls bedded in “crème pâtissière” or custard; pre - egg washed.

Custard or crème pâtissière is a mixture of milk and/or cream and eggs yolk thickened by heat (very gently). Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to pastries.  

The history of custard goes back to the French cuisine in the Middle Ages when this mixture was very popular.  

FOCUS ON INGREDIENTS

Butter… did you know that you need 3 kg of cream to obtain 1 kg of butter?

Fine butter is butter made from pasteurized cream.

For more products available for indent order, please view catalog here.