Recipes
How each product is made: versions in use, yields, oven times and the ingredients they call for.
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Recipe lines
6 lines| Recipe | Step | Ingredient | Quantity | Notes |
|---|---|---|---|---|
| — | 1 | Strong White Bread Flour | 5 Kilogram | Sift strong white flour into the mixer bowl before adding liquids for the détrempe. |
| — | 1 | Whole Milk | 1.4 Liter | Use chilled whole milk, around 4°C, to keep the dough cool. |
| — | 1 | Free-Range Eggs | 12 Piece | Beat free-range eggs at room temperature; reserve two for the egg wash. |
| — | 2 | Unsalted Butter | 2.5 Kilogram | Pound unsalted butter into a flat block and chill before laminating; three single folds. |
| — | 3 | Caster Sugar | 0.6 Kilogram | Mix caster sugar with cinnamon and ground cardamom for the filling. |
| — | 3 | Ground Cinnamon | 0.08 Kilogram | Blend ground cinnamon evenly into the softened butter and sugar filling. |