Mandarin star

Mix all ingredients for 4 minutes and then knead for 1 minute. Make sure that the dough temperature/the liquid is approx. 18°C.

Leave the dough to proof at room temperature for 120 minutes. Then roll out into a rectangle twice the size of the butter sheet and leave to relax in the freezer at -18°C for 60 minutes.

Fold the butter sheet into the dough. Make sure that the dough and butter have the same consistency.

Give 2 simple folds, then leave the dough to relax in the refrigerator for approx. 30 minutes. After that, continue with 2 simple folds.

Roll out to a lamination thickness of 8–9 mm and freeze until further processing.

Bring mandarin purée (1) and sugar to a boil. Mix the custard powder with the remaining mandarin purée (2) and lemon juice until smooth. Gradually incorporate this mixture into the boiling liquid while stirring constantly, cooking until a smooth cream forms.

Allow the cream to cool completely. Then blend with the half cream with gelatin (Qimiq) in a mixer until smooth and process immediately.

Thaw the Danish pastry dough in the refrigerator at 5°C for 16–18 hours.

Roll the dough to 3.5 mm and allow to rest in the freezer at -18°C for 30–45 minutes.

Cut stars using a sharp-edged star cutter (approx. 9 cm Ø). Then cut a small hole in the center using a round cutter (2.2 cm Ø).

Cover the dough pieces and allow to proof at room temperature for approx. 2 hours. Then stabilize in the refrigerator at 5°C for 30 minutes.

Place the dough pieces in the frying basket and fry submerged in fat. Turn after approx. 1 minute. Use a wire rack to gently press the stars downward to prevent a light line in the center.

Allow the pastry to cool slightly. Then fill each piece from the bottom with approx. 15 g of mandarin cream.

Thinly glaze the points with clear jelly and dip in coarse sugar.