Mandarin puff pastry

A creation of Cédric Béziat

Champion baker at the "Meilleurs Jeunes Boulangers" in 2011, he also co-foundated the bakery pastry shop Béziat Frères in Cahors (France).

400 g Milk
300 g Liquid cream 35 % fat
300 g Confit of mandarin zests
90 g Cornstarch
90 g Sugar
150 g Egg

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 with a thick texture, easy to dose with spoon. Packed in 500 g oxygen-barrier pouches.

Creamy mandarin

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.
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.