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Savory symphony

Laminated pastry with ham and cheese.

Butter Cheese Meat

Savory Symphony

Emilio Glorioso

Emilio Glorioso

Glorioso Pasticceria

Ingredients

For 40 servings

Poolish

20 g yeast

350 g water (20°C)

261 g W360 flour (1)

350 g W360 flour (2)

Dough (mature poolish)

1350 g W320 flour

650 g milk (4°C)

220 g sugar

20 g yeast

12 g diastatic malt 12000 UP

1000 g flavoured Croissant Butter (*)

43 g salt

195 g Debic Cake Butter

* Flavoured Croissant Butter

1000 g Debic Croissant Butter

40 g garlic powder

40 g parsley powder

Emmental filling

450 g Debic Cream 35%

400 g Emmental cheese

Finish

40 slices ham

200 g mozzarella cheese

Debic products used

Cake Butter 4x2.5KG

Croissant Butter Gold 5x2KG

Cream 35% 1L

Preparation

Poolish

Dissolve the yeast in the water and add the flour (1), mixing thoroughly.

Add the rest of the flour (2), which will be poured onto the poolish.

It will be ready when the top of the dough cracks, after about 35-40 minutes.

Dough (mature poolish)

Knead the flour, milk, sugar, yeast, malt and flavoured croissant butter.

Add the salt to the dough when it has come together.

Form a ball and leave to rise for 30 minutes at ambient temperature.

Chill for 30 minutes in the freezer and leave the dough to rest for 10-12 hours at 0-2°C.

The next day, place the Croissant Butter sheet for 3/4 of the way onto the dough and fold into 4.

Rest for 30 minutes, fold into 3 and then rest at 0-2°C for one hour.

Flavoured Croissant Butter

Temper the Croissant Butter from the fridge 30 minutes beforehand.

Combine all the ingredients in a mixer, taking care not to whip the Croissant Butter.

Place it between two sheets of baking paper and roll it out to 8 mm, giving it a rectangular shape.

Emmental filling

Heat the Cream and pour it over the chopped cheese.

Leave to rest overnight at 4°C.

Assembly

Roll out the dough to a thickness of 1 cm, cut strips of laminated dough and place them on top of the dough.

Roll out a little and chill thoroughly.

Roll out to 4 mm and cut into 4 x 28 cm rectangles, then fill with the Emmental filling, ham and grated mozzarella cheese.

Leave to rise for 2.5-3 hours at 26°C with 75% humidity.

Bake at 175°C for 18 minutes.

Butter Cheese Meat

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