Recipes
Products used
Campionario del Gusto®
Brezza di sfoglia Recipe
Discover all the steps of our recipe for our special Brezza di sfoglia using high-quality ingredients.
Puff pastry
Ingredients
| W320 puff pastry flour | 1.000 g |
| whole milk | 500 g |
| salt | 20 g |
| Dafne croissant & sfoglia | 1.000 g |
Craquelin
Ingredients
| Dafne crema-cake | 500g |
| Cane sugar | 500g |
| Biscuit flour | 500g |
Light cream with Moscato di Scanzo
Ingredients
| Pastry cream with Moscato di Scanzo | 400g |
| Gelatine mass | 36g |
| Whipped cream | 600g |
Method
Puff pastry
4 4-way fold puff pastry method.
Craquelin
Roll out the pastry to a thickness of 3 mm.
Leave to cool.
Light cream with Moscato di Scanzo
Dissolve the gelatine mass and semi-whip the cream.
Heat one part of the pastry cream and add the gelatine.
Add the rest of the cream and lighten it with the whipped cream.
Create discs of puff pastry and lay discs of craquelin on top.
Bake at 200°C for 12 minutes with the valve closed and about 10 minutes with the valve open.
When cooled, fill with the lightened cream and dust with icing sugar.
4 4-way fold puff pastry method.
Craquelin
Roll out the pastry to a thickness of 3 mm.
Leave to cool.
Light cream with Moscato di Scanzo
Dissolve the gelatine mass and semi-whip the cream.
Heat one part of the pastry cream and add the gelatine.
Add the rest of the cream and lighten it with the whipped cream.
Create discs of puff pastry and lay discs of craquelin on top.
Bake at 200°C for 12 minutes with the valve closed and about 10 minutes with the valve open.
When cooled, fill with the lightened cream and dust with icing sugar.
Gabriele's tip
COLOURFUL IDEA
For a multi-coloured display, add cocoa or red, green, yellow etc. vegetable dye to the craquelin mix.
For a multi-coloured display, add cocoa or red, green, yellow etc. vegetable dye to the craquelin mix.
