For 12 servings
500 g flour T 500
250 g water
10 g salt
500 g Debic Croissant Butter
350 g milk 2%
70 g egg yolks
70 g crystal sugar
50 g corn starch
1 vanilla bean
90 g Debic Creme butter
700 g Debic Stand & Overrun
The dough and butter should have a similar temperature of about 10 °C.
Roll out the butter and soil to a similar thickness.
Apply butter on the surface of the dough (on 2⁄3 of the surface) fold to 3.
Repeat the rolling process three times by folding the dough into 4.
Rotate the dough 90 °C after each folding process.
Wrap the dough tightly in foil and let it cool down to 0-4 °C min for 2 hours.
Roll out the dough 4 mm.
Cut in 65 cm x 45 cm.
Sprinkle the surface with powdered sugar and bake at 180°C.
After 10 minutes, cover the surface of the dough with parchment and baking tray (crush the dough).
Bake about 30 minutes.
Heat up milk with a vanilla bean to 80 °C.
Combine egg yolks, crystal sugar and starch to a homogeneous consistency.
Combine with heated milk.
Thicken with constant heating.
Add butter, cool and connect with aerated butter (temperature 16-18 °C).
Assembling and finishing
Prepare the baked tops of puff pastry 30 x 20 cm.
Divide into two caketops.
Apply creme patissiere to the bottom of the dough.
Apply a layer of whipped Debic Stand & Overrun.
Cover with the second top, gently press.
Decorate the surface with whipped Debic Stand & Overrun, sprinkle with icing sugar.
Garnish with fresh fruit, chocolate stick and gold flakes.