Chocolate Strawberry Danish

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Mixing Spiral: 5mins at 1st speed, 5mins at 2nd speed.
Dough temperature: 18℃
Bulk fermentation: 30mins at -20c°
Lamination: 2 double folds on white dough
Cooling: 30 mins at 4°C
Make up: Place the coloured dough on top then roll out at 2mm. Put Chocolate stick inside and pipe Vivafil Strawberry inside the dough.
Final fermentation: 100 min at 28℃,80% RH
Oven temperature: 200℃
Baking time: 20-25mins
Bicolour: Take out 425g of dough and mix with 8g cocoa powder

Complexity level:

Mimetic, the new generation of lamination fat for true French Viennoiserie quality.

Vivafil Strawberry contains more than 20% of real fruit content, with superior bake stable and freeze stable.

It adds pleasure inside through taste and performance excellence.

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