FR2828632A1 - Viennese pastry product made from moistened croissant pastry with sugar and cinnamon, cut into strips that are twisted and garnished - Google Patents

Abstract

The procedure consists of moistening a croissant pastry with water, sprinkling with sugar and cinnamon, folding it in half and cutting into strips of different widths. The strips are twisted into spirals and flattened slightly in the middle with a disc before garnihing with jam, or confectioner's custard with fruit syrup or flavouring. The procedure consists of moistening a croissant pastry with water, sprinkling with sugar and cinnamon, folding it in half and cutting into strips of different widths. The strips are twisted into spirals and flattened slightly in the middle with a disc before garnihing with jam, or confectioner's custard with fruit syrup or flavouring. The product is pre-cooked for 10 - 12 minutes at 210 - 220 deg before freezing and distribution by refrigerated truck before reheating for 3 - 4 min at 210 220 deg and cooling before topping.

Description

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 It is a roll of normal croissant dough into a roll of 2.8 mm thick by 0.60 cm wide approximately.

 Wet the dough with water using a brush over the entire surface, then spread the mixture of crystal sugar and cinnamon (500grs of sugar and 35grs of cinnamon) over the entire surface.

Fold the dough from the top to the bottom. Press well to make a weld.

Cut the ends to obtain straight edges.

 Take a lathe knife or a roulette in order to cut vertical strips, depending on the size of the product: mini: strip of 0.3 mm over the width of 0.30 cm and cut in half, i.e. 0.15 cm medium: strip of 0.5 mm across the width of 0.30 cm wide: 0.8 mm strip across the width of 0.30 cm pie: 0.6 mm strip across the length of the dough and cut to 0.80 cm long.

 The strips cut according to the size of the product are stretched slightly and then twisted as follows: twist these strips by rolling them on the work table with both hands each turning in an opposite direction.

 Spiral the strips as follows: the left hand holds the end of the twisted dough while the right hand takes the other end of the dough and wraps it around the one held on the table to obtain a spiral. To finish this spiral, the right hand blocks the end of the piece of dough under the spiral.

 Store the products made on a plate covered with a baking sheet, plate going into the oven and the temperature of which does not exceed 40.

 As soon as the growth is sufficient, remove the products from the oven. Let the products stand at room temperature for 10 minutes.

Filling of the product: Using a step-down disc of different diameter depending on the product: mini: disc of 1 cm in medium diameter: disc of 2.5 cm in wide diameter: disc of 3.5 cm in diameter pie: 16 cm diameter disc The center of the product is lowered to accommodate the filling.

 The filling can be either natural jam, or lightly vanilla pastry cream with fruit in syrup, or flavored pastry cream.

Cooking: Bake in a hot oven (210 to 220) without fogging for 18 to 20 minutes depending on the type of oven. For the final presentation, coat the cold product with blond topping.

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Industrial-large distribution method: Make the same product until the cooking stage. To obtain a precooked product, cooking will be carried out at the above temperature but only for 10 to 12 minutes depending on the type of oven. Once the product is cold, freeze it until distribution by refrigerated truck.

Upon receipt of the product by the recipient, it is returned to room temperature then iron in the oven for 3 to 4 minutes at 210 -220 depending on the type of oven.

A coating can be made on the cold product before packaging and sale to customers. In conclusion, whatever the method used - artisanal or industrial -, the product does not deteriorate due to a certain humidity set during manufacture and added with sugar.

Claims (4)

CLAIMS 1-Process for manufacturing a product made from a croissant dough whose characteristics are its wetting with water and canned sugar and its folding in half across its width. 2-A method of manufacturing a product according to claim 1, characterized by a dough cut into vertical strips of different sizes.  - Mini strip: 0.3 mm strip over a width of 0.30 cm and cut in half, i.e. 0.15 cm - Medium strip: 0.5 mm strip over a width of 0.30 cm - Wide strip: strip of 0.8 mm over a width of 0.30 cm - Pie strip: strip of 0.6 mm over a length of the dough and cut to 0.80 cm in length. 3-A method of manufacturing a product according to the preceding claim, characterized in that the strips are twisted and then spiraled. 4-A method of manufacturing a product according to the preceding claims characterized in that it is flattened slightly in the middle using a step-down disc of a different diameter depending on the size of the product to allow filling.  - mini disc: 1 cm diameter disc - medium disc: 2.5 cm diameter disc - large disc: 3.5 cm diameter disc - tart disc: 16 cm diameter disc 5-Manufacturing process 'A product according to the preceding claim characterized by a filling which may be either natural jam, or slightly vanilla custard with fruit syrup, or flavored pastry cream. 6-A method of manufacturing a product according to the preceding claims characterized in that the product is precooked for 10 to 12 minutes at 210-220 depending on the type of oven, then freezing until distribution by refrigerated truck and returned to room temperature for 3 to 4 minutes oven at 210-220 and blond coating on the cold product.