Pastry roll with Montseny cherry

KM 0 PASTRIES
There's more to life than cinnamon rolls. Our ambassador proves it with this crispy croiossant dough pastry roll with a fluffy Montseny cherry filling.

Recipe

Created by
  • Lluís Costa -

Pastry roll

Ingredients Preparation
  • 2850g
    Strong flour
  • 60g
    Salt
  • 90g
    Honey
  • 360g
    Sugar
  • 60g
    Yeast
  • 700g
    Milk
  • 750g
    Water
  • 330g
    Sourdough
  • 410g
    Beurre noisette
  • 2000g
    Butter for the folds 82% dairy butter sheet

Mix all the ingredients together in the kneading machine and knead for about 20 min.
When the dough becomes elastic remove from the machine.
Spread out the dough in a 60 x 40 min.
Once the dough has rested and the folds done, spread the doughout to a 2 mm thickness and sprinkle chocolate chips over the top.
Cut a 60x40 cm slice.
Roll up the slice until you obtain a 60 cm long roll.
Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless steel moulds.
It's very important to line the mould with baking paper so the pastry roll doesn't stick.
Leave to ferment for 2 and a half hours at 28°C.
Before placing in the oven insert half a sphere of cherry.
Bake at 165°C for 20 min.
When the pastry roll is cold arrange a semi-sphere of glacé cherry and cover with chocolate popping candy.
Sprinkle powdered sugar on the sides.

Algin cherry jelly

Ingredients Preparation
  • 400g
    Cherries
  • 100g
    Mineral water
  • 125g
    Sugar
  • 8g
    Algin
  • 3g
    Powdered citric acid
  • 3,5g
    Gluco
  • 3g
    Citras

Mix the sugar and algin while dry.
Mix the citras, the purée and the water in the Thermomix.
Sprinkle in the sugar and algin.
Heat to 70°C stirring all the time, add the gluco and the citric acid.

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