Plate Cake Strawberry & Whipped Cream

Name: Plate Cake Strawberry & Whipped Cream
Ingredients: 10000 g - 100% Flour; 4000 g - 40% Proson Limburgse Vlaai (flan/griddle cake/blechkuchen); 800 g -8% Fresh Yeast; 200 g - 2% Salt; 4700 g - 47% Water approx.; 4200 g -100% Creme Patissier; Whipped Cream (sweetened) (Variable%); Chocolate shavings (Variable%); Fresh Strawberries (Variable%); Grated Orange Peel (Variable%)

Ingredients

10000 g - 100% Flour
4000 g - 40% Proson Limburgse Vlaai (flan/griddle cake/blechkuchen)
800 g -8% Fresh Yeast
200 g - 2% Salt
4700 g - 47% Water approx.

Filling:

4200 g -100% Creme Patissier

Whipped cream:

Whipped Cream (sweetened) Variable%

Decoration:

Chocolate shavings Variable%
Fresh Strawberries Variable%
Grated Orange Peel Variable%

Working method

Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 25ºC.
Dough proof: Approx. 20 minutes
Roll the dough out into a slice of 3 mm thickness. Apply thin layer on a baking sheet of 60 x 80 cm. Prick the dough slice and add on a layer of creme patissier (approx. 700 grams)
Final proof: Approx. 30 minutes
Baking: Approx. 30 minutes at 210-220ºC
Mix the whipped cream, mix some grated orange peel into it. Spread the cream on the plate cake. Put the strawberries on top and sprinkle with chocolate shavings. Cut pieces as desired