Ingredients
Laminated sweet yeast dough
wheat flour 400
water
sugar
baker’s yeast
eggs
liquid malt
whole milk powder
table salt
butter, soft
butter sheet (for laminating)
Melon cream
melon purée frozen
sugar
cornstarch
heavy cream
Additional ingredients
wheat haze
(for rolling out)
egg wash
icing sugar
honeydew melon
jelly, clear
red currants
Production
Laminated sweet yeast dough
Pour water into the mixing bowl of a dough machine. Dissolve the yeast, sugar, salt, liquid malt, eggs and whole milk powder in the water. Add the flour and soft butter, and mix all ingredients for 4–5 minutes until a smooth dough forms.
Roll the dough into a rectangle (~58×38 cm), wrap it well, and let it rest in the refrigerator for 12–16 hours at 0–5°C.
Laminating
Encase the butter sheet in the chilled dough. Give three simple folds at intervals of 10 minutes. Leave the laminated dough to relax for 2–3 hours at approx. 5°C.
Perform three single folds at 10-minute intervals. Let the laminated dough relax for 2–3 hours at ~5°C.
Rolling out and cutting out
Roll out the laminated dough to a thickness of 3 mm. Separate one-third of the dough and roll out to 2 mm thickness. Cover both dough sheets and chill in the freezer for approx. 30 minutes.
On the 3 mm thick sheet, mark triangles (approx. 9.5 cm high, 11 cm wide). Punch a round hole in the center of each triangle with a pastry cutter (4 cm Ø). Keep the dough pieces chilled until further use.
Processing
Slightly thaw the thinner (2 mm) dough sheet and brush it with egg wash. Carefully place the prepared 3 mm thick sheet on top and brush it with egg wash as well. If necessary, chill again.
Cut the triangles along the markings with a sharp knife. Place the pieces on baking trays lined with silicone paper.
Baking
Piece proofing: Allow the dough pieces to proof well for 45–60 minutes in the proofer at 28°C.
Then bake in a mild oven. Introduce the steam gradually and bake the dough pieces until golden brown.
Melon cream
Mix about one-fifth of the melon purée with sugar and cornstarch. Bring the remaining purée to a boil, then incorporate the sugar-starch mixture while stirring continuously. Bring to a boil again.
Immediately cool completely in the refrigerator at 0–5°C.
Before further use, stir the cream until smooth and gently fold in the whipped cream.
Finishing
Dust the corners of the cooled pastries with icing sugar. Pipe about 30 g of melon cream in the center using a star nozzle. Cut melon pieces, glaze them with clear jelly, and place two pieces on top of the cream. Lightly dust the red currants with icing sugar and arrange them decoratively.
Evaluation