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Valentine's Corona
Berries will surprise every dish. When it used as a mixture of buttercream to fill the pastry's gentle layers, it will create tempting taste.
Ingredients
Make the Choux
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Hot Water 1000.0 g
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Cake Margarine 450.0 g
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Eggs 1000.0 g
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Medium Protein Flour 750.0 g
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Sugar 20.0 g
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Salt 10.0 g
Make the Buttercrean Topping
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White Shortening 600.0 g
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Simple Syrup 350.0 g
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Soft Cream 300.0 g
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Cake Margarine 100.0 g
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Strawberry Jam & Whole Strawberry/Cherry
Make the Puff Pastry
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High Protein Flour 1000.0 g
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Sugar 50.0 g
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Salt 20.0 g
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Cake Margarine 150.0 g
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Cold Water 500.0 ml
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Pastry Fat Shortening 500.0 g
Preparation
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Make the Choux
- Boil the water, margarine, sugar and salt. Lower the heat and add in flour, stir until the batter does not stick on the pan, then remove from heat.
- Beat the batter using a mixer until the heat reduced, add in the eggs one by one then mix again until smooth (when you lift, it will create a thin layer, the batter falls slowly and the batter is shiny).
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Make the Buttercrean Topping
- Mixer white shortening and margarine until smooth.
- Add in the soft cream, then mix again for another 5 seconds, add simple syrup and mix again until smooth.
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Make the Puff Pastry
- Mix all dry ingredients, add in water, margarine and mix until half smooth.
- Round the dough and rest for ± 10 minutes.
- Cross cut, put pastry fat shortening in the middle, roll lengthwise, fold with single fold, turn 90°, fold again and rest for ± 20 minutes.
- Repeat the step above, 5-6 times single fold. Rest every 2 folds for ± 20 minutes.
- Flatten the dough as 3 mm, cut round with 7/8 cm diameter and rest for 30 minutes then bake with 200 ° C for ± 15 minutes.
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Finishing
- Take 1 sheet puff pastry that has been cooked, put a little buttercream in the middle.
- Arrange 3 layers of choux that has been dipped in strawberry jam, above the buttercream.
- Give more buttercream in between layers of the choux, give cherry for garnish.
