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