Strawberry Chocolate Viennoiserie
Strawberry Cream
Ingredients
- 180 g strawberry purée
- 45 g sugar
- 40 g egg yolk
- 15 g corn starch
- 1/2 vanilla stick
- 20 g butter
Method
- Combine all ingredients except butter in a saucepan.
- Bring to a boil while stirring constantly until a thick cream forms.
- Immediately add the butter after removing from heat, stirring until fully incorporated.
Dough
Ingredients
- 520 g wheat flour
- 25 g yeast
- 50 g sugar
- 15 g invert sugar
- 25 g eggs
- 10 g salt
- 50 g butter
- 200 g water
- Red food coloring
- 50 g cocoa powder
- 250 g laminated butter
Method
- In a mixing bowl, combine flour, yeast, sugar, invert sugar, eggs, and salt.
- Add the butter and water gradually, mixing until a smooth dough forms.
- Divide the dough into two portions. Mix red food coloring into one portion and cocoa powder into the other.
- Chill both doughs for at least 1 hour before laminating.
- Layer the dough with laminated butter and perform standard lamination folds as desired.
- Refrigerate between folds to maintain structure.
Gallery
