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  2. Explore Various of Delicious Recipe on UFS
  3. Valentine's Corona
  1. Explore Various of Delicious Recipe on UFS

Valentine's Corona

Valentine's Corona – - Recipe

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.

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Ingredients

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Make the Choux

  • Hot Water 1000.0 g
  • Cake Margarine 450.0 g
  • Eggs 1000.0 g
  • Medium Protein Flour 750.0 g
  • Sugar 20.0 g
  • Salt 10.0 g

Make the Buttercrean Topping

  • White Shortening 600.0 g
  • Simple Syrup 350.0 g
  • Soft Cream 300.0 g
  • Cake Margarine 100.0 g
  • Strawberry Jam & Whole Strawberry/Cherry

Make the Puff Pastry

  • High Protein Flour 1000.0 g
  • Sugar 50.0 g
  • Salt 20.0 g
  • Cake Margarine 150.0 g
  • Cold Water 500.0 ml
  • Pastry Fat Shortening 500.0 g

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.

...

Preparation

  1. Make the Choux

    1. 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.
    2. 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).

  2. Make the Buttercrean Topping

    1. Mixer white shortening and margarine until smooth.
    2. Add in the soft cream, then mix again for another 5 seconds, add simple syrup and mix again until smooth.

  3. Make the Puff Pastry

    1. Mix all dry ingredients, add in water, margarine and mix until half smooth.
    2. Round the dough and rest for ± 10 minutes.
    3. Cross cut, put pastry fat shortening in the middle, roll lengthwise, fold with single fold, turn 90°, fold again and rest for ± 20 minutes.
    4. Repeat the step above, 5-6 times single fold. Rest every 2 folds for ± 20 minutes.
    5. 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.

  4. Finishing

    1. Take 1 sheet puff pastry that has been cooked, put a little buttercream in the middle.
    2. Arrange 3 layers of choux that has been dipped in strawberry jam, above the buttercream.
    3. Give more buttercream in between layers of the choux, give cherry for garnish.
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