Jalousie 1

Almond Cream Puff Pastry 5-Turn Puff Pastry Almond Cream Apricot Glaze Finish Grained Sugar Decoration Recipe for: 1 40/14cm Venetian blind strip Baking Instructions: Bake in a deck oven at 200°C for about 25 minutes PUFF PASTRY (565g) 250g flour 50g butter 5g salt 110g water 150g pastry fat • Sift the flour and make a well Melt the butter Dissolve the salt in the water and butter Mix and knead, form a ball, and score: set aside Give 1 single turn and 1 double turn Chill for at least 20 minutes Give 1 single turn and 1 double turn Double ALMOND CREAM (400g) 75g butter 75g sugar 75g almond powder 75g eggs • Soften the butter Cream with the sugar and add the almond powder Emulsify with the eggs and whisk until pale. Pipe with a plain round nozzle No. 10 METHOD / HYGIENE 1. Roll out 0.300 kg of puff pastry twice to 40 cm long and 14 cm wide 2. Place the first pastry on a baking sheet with a sheet of paper 3. Brush the edges with a width of 1 cm 4. Pipe all the almond cream in the center, 2 cm from the edge, using an 11Ø nozzle 5. Place the second pastry on top of the first and seal firmly to the edge of the almond cream 6. Crimp all sides of the strip and chill and set in the refrigerator 7. Turn the jalousie strip over (flat side up) and brush with egg. 8. Let stand in the refrigerator for about 10 minutes. 9. Brush with egg a second time and cut strips every 2 cm, 2 cm from the edges.