CÁCH LÀM BÁNH STRAWBERRY MILKY SAND CROFFLE - GoodFood Vietnam

CÁCH LÀM BÁNH STRAWBERRY MILKY SAND CROFFLE

INGREDIENTS

Dough

800gr No. 13 flour
80gr sugar
15.2gr salt
7.7gr S 500
20gr dry yeast
50gr eggs
120gr MILKLAB UHT milk
45gr Peerless butter
320gr water
442.2gr Peerless butter

Croffle

37.5gr croissant dough

Kem Custard

1000gr MILKLAB UHT dairy milk
300gr custard filling powder

Decoration

30gr strawberries
0.1gr snow sugar

CÁCH LÀM BÁNH STRAWBERRY MILKY SAND CROFFLE

A. Kem Custard

Mix custard and whipping cream in a 1:1 ratio.

B. Croffle

Pipe 10gr of custard cream inside the pastry.

Pipe 70gr of whipped cream over the entire outside of the pastry.

Cut the strawberries into small pieces and arrange on top of the cream.

Finish with a dusting of decorative sugar.

FEATURED PRODUCT

MILKLAB Full Cream UHT Milk 1L

Peerless Australia Unsalted Butter