Mother's Day Heart
Ingredients
- 10000 g - 100% Flour
- 20000 g - 200% Sonnet Variatiemix Kwark
- 1000 g - 10% LiquiSon Short Cake
- 5000 g - 50% Eggs
- 7700 g - 77% Water approx.
Filling:
- 6000 g - 60% Refru Papaya (3 - 5 mm)
Decoration:
- 11000 g - 110% Creme Patissier
- 15000 g - 150% Apricot Fruit Filling
Working method
- Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes
- Dough temperature: approx. 20ºC
- Dough rest: Approx. 20 minutes
- Laminate: A slice of approx. 8 mm
- Cut the dough slice into a size of a heart (Baking: Approx. 23 x 22 cm, approx. 500 grams dough) and place it on a baking sheet. Pipe a thin layer of creme patissier on the heart
- Baking: 25 minutes at 180ºC, mild floor
- Pipe the heart with Apricot Fruit Filling after cooling down. (See photo.)
- Scale dough pieces that easy to roll. Mould them square
For more colour, cover the dough edge with egg.
