Recipes
Products used
Campionario del Gusto®
Fior di Dafne vegan recipe
Discover all the steps of our recipe for our special Fior di Dafne vegan using high-quality ingredients.
Croissant dough
Ingredients
| W380 croissant flour | 1.000 g |
| maple syrup | 200 g |
| salt | 20 g |
| baker’s yeast | 30g |
| sunflower oil | 100g |
| Dafne crema-cake | 100g |
| Soy milk as required | q.b. |
Puff pastry
Ingredients
| W320 puff pastry flour | 1.000 g |
| water | 500 g |
| salt | 20 g |
| Dafne croissant & sfoglia | 1.000g |
Method
Puff pastry
Briefly mix all the ingredients together, roll out in a pastry maker, add Dafne croissant & sfoglia and carry out a double 4-way fold, leave to rest for 15 minutes and carry out another 4-way fold.
Brioche
Mix all the ingredients together, adding the soy milk until the dough is smooth and uniform.
Cover with a plastic sheet and leave to rest for 30 minutes in the fridge.
Place the puff pastry inside the brioche dough and fold for the fourth time.
Roll out the dough and shape into parcels.
Leave to rise for about 90 minutes at 32°C and 75 RH.
Cut the surface with a utility knife to decorate as desired.
Bake with steam at 180°C for about 18 minutes.
Remove from the oven and brush the surface with water and icing sugar.
Briefly mix all the ingredients together, roll out in a pastry maker, add Dafne croissant & sfoglia and carry out a double 4-way fold, leave to rest for 15 minutes and carry out another 4-way fold.
Brioche
Mix all the ingredients together, adding the soy milk until the dough is smooth and uniform.
Cover with a plastic sheet and leave to rest for 30 minutes in the fridge.
Place the puff pastry inside the brioche dough and fold for the fourth time.
Roll out the dough and shape into parcels.
Leave to rise for about 90 minutes at 32°C and 75 RH.
Cut the surface with a utility knife to decorate as desired.
Bake with steam at 180°C for about 18 minutes.
Remove from the oven and brush the surface with water and icing sugar.
Gabriele's tip
TWO-TONE DOUGH
Colour the Brioche dough by adding vegetable colouring and/or cocoa at the start of mixing.
Colour the Brioche dough by adding vegetable colouring and/or cocoa at the start of mixing.
