Milk Chocolate Danish

Ingredients

Grams
Main Ingredients
Flour 1000
Milk Powder 30
Salt 20
Sugar 120
Yeast 15
Water +/- 400
Butter 100
S500 Actiplus 10
Egg 100
500
Main Ingredients total 2295
Milk Chocolate Ganache
Belcolade Lait Selection Drops O3X5/G 300
Whipping Cream 150
Ambiante 150
Milk Chocolate Ganache total 600

Working Method
  • Mixing Spiral: 5mins at 1st speed, 5mins at 2nd speed.
  • Dough temperature: 18°C 
  • Bulk fermentation: 30mins at -20°C
  • Lamination: 2 double folds
  • Cooling: 30 mins at 4°C 
  • Make up: Round shape
  • Final fermentation: 100mins at 28 °C,80% RH
  • Oven temperature: 200°C 
  • Baking time: 20-25mins
  • After Bake: Pipe milk chocolate ganache in the middle.

Milk Chocolate Ganache
  • Warm up the cream till 80c, pour in to milk chocolate.

Description

Complexity level:  

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

S500 Actiplus offers you ultimate peace of mind through proven constant quality and versatile applications. .

It adds pleasure inside through taste and performance excellence.