Milk Chocolate Danish


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.


Complexity level:  

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