custard blueberry

method

Mix all ingredients until the dough is approximately 80% developed, then rest it in the freezer for 1 hour.
Sheet the dough, place Mimetic 20 inside, and perform a double fold twice.
Rest the dough again in the freezer for 1 hour.
Prepare the blueberry custard by mixing Cremyvit, water, and Topfil Blueberry until smooth and well combined.
Sheet the dough to a thickness of 3 mm, cut using a ring cutter, fill with the blueberry custard, and shape into triangles.
Final proof for 1 hour at 30°C and 75% relative humidity.
Bake at 190°C for 17 minutes.
Once removed from the oven, immediately brush with Magnifier.