1. Combine all dough ingredients at 24°C. Ferment for 1 night in refrigerator, scale 1 kg.
  2. Roll the dough and fill it with Mimetic 1x3 and 1x4 folds then store it in the freezer for 30 minutes.
  3. Thin the dough 4-3mm, then cut into 2x20 cm pieces.
  4. Put dough together (3pcs) and roll it out
  5. Final fermentation for 60 minutes at 28°C and 80% R.H.
  6. Brush with Sunset Glaze before baking.
  7. Bake in an oven with an upper temperature of 190°C and a lower temperature of 170°C for 15 minutes.
  8. Add Supercrem Hazelnut filling and sprinkle powdered sugar.


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