1000 g All-purpose flour
20 g Salt
150 g Icing sugar
200 g Soft butter
600 g Water
750 g Butter layer
Confit of mandarin zests
Our confit of mandarin zests is made from fruit processed fresh at our primary processing facility in Spain. This ability to transform the fruit while fresh helps preserve the full aromatic richness of citrus fruit and the authenticity of its flavour. Its thick, generous texture, filled with finely cut zest pieces, is easy to spoon and delivers an intense mandarin freshness. Balancing sweetness with the delicate bitterness characteristic of citrus peel, this confit enhances pastry, ice cream, chocolate and culinary creations alike.
Bring to a boil the milk, cream and confit of mandarin zests. Add sugar, cornstarch and eggs previously mixed. Cook until boil. Set aside in a gastronorm pan stainless.
2. Turning
Knead on low speed for 7 min. Shape a ball.
Rising process: 24 hours at 3°C.
Turn: enclose the butter and fold with 2 double turns.
Rising process: 24 hours at 3°C.
Turn: 2 double turns.
Rising process: 24 hours at 3°C.
Spread at 3 mm thickness.
Shape: cut out 2 oval shapes with a pastry cutter.
Filling: fill one of the two dough with creamy mandarin.
Shaping: brush water on edges of the second pastry and place over the filled
dough and seal edges.
Brush with egg wash.
Refrigerate for 3 hours at 3°C.
Brush again with egg wash.
Finishing: draw lines with a paring knife.
Rising process: 24 hours at 3°C.
Baking process: 20 minutes at 150°C then 20 minutes at 170°C in a ventilated oven.
Finishing: drizzle with a syrup at 30°C over the pastries right out of oven.
Chill on shelf.
A creation by
Cédric Béziat
Champion baker at the “Meilleurs Jeunes Boulangers” in 2011, he also co-foundated the bakery pastry shop Béziat Frères in Cahors (France).
