Recipe Glazed Bars
- For 40 people / 40 parts
-
enlarge picture
To make this dish
Ingredient list
-
Inverted puff pastry130 g T45 flour (A)
250 g strong flour (T55, A)
290 g T45 flour (B)
600 g strong flour (T55, B)
34 g salt
290 g water
10 g vinegar
1 kg Unsalted 1kg butter Sheet 84% fat
360 g Lescure Unsalted 250g butter Roll 82% fat
-
Creme Patissiere200 g whole milk
50 g Lescure UHT Cream 35% fat
40 g fine sugar
60 g egg yolks
13 g T55 flour
13 g powdered cream
-
Royal icing100 g egg whites
500 g icing sugar
5 g white vinegar
-
Frangipane300 g Lescure 82% fat butter roll (melted)
300 g eggs, room temperature
300 g fine sugar
300 g almond powder
300 g pastry cream
50 g Boiron® lemon semi-confit
50 g Boiron® orange semi-confit
Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 250g butter Roll 82% fat
Lescure UHT Cream 35% fat
The recipe, step by step
-
01
Inverted puff pastry
Mix the two flours (A) and the layering butter to produce kneaded butter. Make into a pat and cool in the refrigerator. Mix the flours (B), 34 g of salt, 360 g of butter, 10 g of vinegar and 290 g of water to produce a tempera. Roll into a ball and place in the refrigerator. Spread the kneaded butter and insert the previously spread tempera. Complete two double turns and then two single turns with the kneaded butter, observing resting times.
Chef's TipUse inverted puff pastry for this recipe.
-
02
Creme Patissiere
Make a creme patissiere using a traditional method.
-
03
Royal icing
Whisk all of the ingredients together until they have a semi-thick consistency.
-
04
Frangipane
Mix the melted butter with the eggs at room temperature, mix in the caster sugar and frangipane. Whisk the confectioner's custard at room temperature with the slightly-mixed orange semi-confit and the lemon semi-confit and blend with the mixture. Place in the refrigerator.
-
05
Assembly
Roll out the puff pastry to about 1.5 cm to produce two 40 × 60 cm sheets and place in the refrigerator. Use a pastry brush to dampen the sides of the pastry with water. Spread the frangipane. Cover with the rest of the pastry. Seal the edges and place in the refrigerator. Prick and bake in a fan oven at 165°C for 45 minutes. Place a greased piece of paper over it when half done. Leave to cool. Sprinkle the royal icing over the baked puff pastry. Cut into 17 × 2.5 cm rectangles, sprinkle with flaked almonds, and return to the oven at 185°C for 4 minutes. Leave to cool.
Chef's TipPlace the bars in a cake box so that they are not damaged in transport.
Another recipes you might enjoy
Royal Dome
