UNIGRÁ S.p.A.

Puff Pastry for Cakes

FiorFiore Sfoglia

Difficulty 3
30 Minutes
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FiorFiore Sfoglia 1000g
Water 500g
Maxime Sfoglia 700g
FiorFiore Sfoglia 1000g
Water 400g
Maxime Sfoglia-Croissant 700g

Method

DOUGH

  1. Place SFOGLIA and water into the mixer and knead until a smooth and elastic dough is obtained.

  2. Let the dough rest, covered with a nylon sheet, for approximately 15 minutes.

STRONG DEVELOPMENT

  1. Suitable for millefeuille, handkerchief pastries, stars, and bows.

  2. Using a sheeter, roll out the dough and incorporate the MAXIME SFOGLIA-CROISSANT margarine.

  3. Give the dough one three-fold turn and one four-fold turn.

  4. Let it rest, covered with a nylon sheet, in the refrigerator for at least 15 minutes.

  5. Repeat the process (one three-fold turn and one four-fold turn).

  6. Let it rest again in the refrigerator for 30 minutes before use.

REGULAR DEVELOPMENT

  1. Using a sheeter, roll out the dough and incorporate the MAXIME SFOGLIA-CROISSANT margarine.

  2. Give the dough two four-fold turns. Let it rest, covered with a nylon sheet, in the refrigerator for at least 15 minutes.

  3. Repeat the process (two four-fold turns).

  4. Let it rest again in the refrigerator for 30 minutes before use.

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