Danish Puff

puratos, recipe, recipes, bakery, danish puff, aristo, all purpose, croissant

Puratos ingredients

All ingredients

:: Danish Puff ::
Bread flour 700g
Ice water +/-500g
Salt 20g
Sugar 80g
Milk powder 25g
Egg 50g
Aristo all purpose 50g
Aristo croissant 690g
Cake flour 300g
Total weight 2415g

Recipe

  1. Mix all the ingredients (except Aristo croissant) together, 2 minutes in low speed, 5 minutes in high speed until well development.
  2. Put the dough into the chiller for 1 hour, and then fold with Aristo croissant and take 2×4 fold.
  3. Rest in the chiller for 30 minutes, and then fold 1×4 again.
  4. Press the puff pastry into 0.2cm thickness, sprinkle with water and icing sugar then cut them into triangle shape, stay for 30 minutes before baking. 
  5. Baking temperature: Top at 180ºC Bottom at 150ºC about 20 minutes.