Over reacting much? /-/ Peanut butter pie mousse cake
The moonblush Baker
The moonblush Baker
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Ingredients

  • 6 big ones
  • 8 little min
  • 50 g Strong bread flour
  • 27 ml milk
  • 2.5 g soft brown sugar
  • 1 g salt
  • 2.5 g fresh yeast
  • 10 g unsalted butter
  • Bulk dough
  • 470 g strong bread flour
  • 275 ml milk
  • 30 g soft brown sugar
  • 7 g salt
  • 17 g fresh yeast
  • 10 mintues. Grease a clean bowl and place dough inside it, cover with
  • 2 hours at room temperature. After the 2
  • 1 day before
  • 2 hours at
  • 30 minutes before laminating remove the unsalted butter from
  • 1 cm thick. Transfer to fridge for
  • 90 cm. With the longest side facing you, divide you dough into thirds
  • 20 minutes Repeat this folding and
  • 90 degrees each time so you are
  • 20 minutes it is ready to be used. You may make an egg wash here too (one
  • 25 cm by
  • 90 cm and about
  • 4 mm thick
  • 20 minutes before rolling it again. You may need to fold the dough over to get
  • 10 minutes
  • 180 C and bake for about
  • 15-20 minutes until a deep brown colour. Cool on trays
  • 10 minutes before serving
  • 10 medium
  • 1 stick of vanilla
  • 200 g white sugar
  • 250 g verjuice
  • 1 sprig of thyme
  • 15 minutes Strain the mix then place it back into the sauce pan. Place

Instructions

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