FR2652992A1 - PROCESS FOR THE PREPARATION OF A PASTRY PASTRY AND PASTRY OBTAINED BY ITS IMPLEMENTATION. - Google Patents

Abstract

The invention relates to methods for preparing pastrywork doughs comprising flour, sugar, salt, yeast, eggs, fats and choice butter, and intended for the preparation of pastries. According to the invention, the pastry is obtained from a dough of the brioche type which is made flaky by the addition of choice butter. The dough thus obtained is then rolled out, by hand or with a roller, so as to be cut up into strips. The said strips are then covered with confectioner's custard and other ingredients and rolled in the longitudinal direction so that they can be twisted and arranged in the shape of a ring, in order finally to undergo a cooking cycle.

Description

 The invention relates to methods for preparing pastry doughs comprising flour, sugar, salt, yeast, eggs, fat and fine butter, and intended for the preparation of pastries.

 The known methods use these various components in variable proportions and according to different preparation techniques.

The dough obtained from said components is the very type of brioche dough. It is generally transformed into pastry dough thanks to the addition of pastry cream and other components.

Said dough is then manipulated to give it the desired final shape.

Finally, it is cooked and can be covered with various additives.

The aesthetic and tasting results obtained are more or less variable.

 The invention aims to make a pastry with exceptional tasting qualities from a brioche type dough which is leafed through by the addition of fine butter.

The dough thus obtained is then stretched out, by hand or with a rolling mill, to be cut into strips. Said strips are covered with pastry cream and other ingredients and wound in the longitudinal direction to be twisted two by two and arranged in the form of a crown.

 The characteristics and advantages of the invention will appear more clearly on reading the following detailed description of a preferred embodiment of the invention given by way of example only and shown in the accompanying drawings.

In these drawings - Figure 1 is a view of a rolled-up pastry strip; - Figure 2 is a view of two strips of twisted pastry; - Figure 3 is a view of the two previous bands arranged in a ring.

 The process for preparing the pastry dough consists in a) kneading for 10 to 20 minutes a composition comprising, for 1 kg of flour, 100 to 150 g of sugar, 10 to 30 g of salt, 30 to 50 g of yeast, 0 , 4 to 0.6 liters of egg; b) adding 200 to 300 g of fat and kneading the whole for another 5 min; c) allowing the mixture thus obtained to stand for 1 to 4 hours; d) adding 150 to 350 g of fine butter to the center of the dough that has just been spread and then folding the four corners of it; e) lengthening said dough by hand or with a rolling mill, folding it in three and repeating this operation at least twice; f) further lengthening said dough and cutting it into a strip of 7 to 15 cm, for example in the preferred embodiment of the invention, the dough is elongated over 30 cm wide and approximately 2 m long so as to be cut into strips of 10 cm; g) to place on said strips, 1.2 to 1.6 kg of pastry cream, 350 to 550 g of almond powder mixed with sugar in equal quantity and approximately 100 g of rum or other aromatic alcohol.

The process for preparing the pastry from the pastry dough resulting from the implementation of the preceding process, consists of a) rolling around itself, in the longitudinal direction, each strip of dough previously cut to the desired length (in depending on the number of shares desired); b) twisting the rolls thus obtained two by two; c) placing, for example in a crown, the twisted rollers by joining their ends; d) to oven at about 30 degrees and for 1 to 1-1 / 2 hours the pastry thus obtained; e) baking it between 180 and 210 degrees for 10 to 30 minutes; f) glaze the pastry obtained either with fondant or with water and add, for example, almonds and candied fruit.

 Of course, the invention is not limited to the embodiment described and shown for which one can provide other preparation variants and use other components without departing from the scope of the invention.

Claims (7)

 1- Process for preparing a pastry dough comprising flour, sugar, salt, yeast, eggs, fat and fine butter, characterized in that it consists of a) kneading, for 10 at 20 minutes, a composition comprising, for I kg of flour, 100 to 150 g of sugar, 10 to 30 g of salt, 30 to 50 g of yeast, 0.4 to 0.6 liters of egg; b) adding 200 to 300 g of fat and kneading the whole for another 5 min; c) allowing the mixture thus obtained to stand for 1 to 4 hours; d) adding 150 to 350 g of fine butter to the center of the dough that has just been spread and then folding the four corners of it; e) lengthening said dough by hand or with a rolling mill, folding it in three and repeating this operation at least twice.  2- A method of preparing a pastry dough according to claim 1, characterized in that it consists in lengthening, by hand or with a rolling mill, the dough thus obtained and cutting it into strips 7 to 15 cm wide.  3- A method of preparing a pastry dough according to claim 2, characterized in that it consists in placing, on said strips, 1.2 to 1.6 kg of pastry cream, 350 to 550 g of almond powder mixed with sugar in equal quantity and about 100 g of rum or other aromatic alcohol.  4- A method of preparing a pastry from the pastry dough obtained by the implementation of the method of claim 3, characterized in that it consists of a) winding on itself, in the longitudinal direction, each strip of dough previously cut to the desired length; b) twisting the rolls thus obtained two by two.  5- A method of preparing a pastry according to claim 4, characterized in that it consists in having two twisted rollers in the shape of a crown by joining their free ends.  6- A method of preparing a pastry, characterized in that it consists in drying at about 30 degrees and for 1 to 1-1 / 2 hours the pastry obtained in one of claims 4 and 5.  7- Pastry obtained by cooking the preparation obtained in claim 6.