That is my first follow batch for my second viennoiserie product, coconut glazed black rice ache Suisse. It is principally croissant dough, with sample made out of sliced dough. It is bicolor dough, the second dough is black rice dough. As a substitute of taking little bit of primary dough and knead it with rice flour like my earlier chocolate croissants, I made a complete new dough, simply because I hate kneading lol.
The filling is steamed black rice pound cake, an Indonesian traditional of tea truffles. It is gluten free by default, and simply the great outdated ratio of pound cake, besides I minimize sugar by half, because the pastries themselves have already got candy glaze. The retained moisture from steaming allowed me to chop sugar with out worrying about moisture (I remoted the cake pan from steaming moisture by wrapping the cake pan in cling wrap). I did reversed creaming methodology (creaming the flour as a substitute of creaming the eggs). The concept is to stop the flour from sinking (as a result of fats floats on water). I steamed it so it would not dry out throughout baking.
The concept of cake filling got here from me being annoyed about pastry cream filling of ache suisse that at all times leaked throughout baking, and in addition impressed by brownie crammed ache au chocolat I noticed on youtube. So why not black rice cake, I assumed.
I nonetheless battle with crumb aesthetic relating to ache Suisse. There’s appreciable period of time at room temperature wanted to do dough make up, and that is the weak hyperlink if utilizing freezer methodology for ache suisse (cannot wait to have dough sheeter!)
Should you really feel like making an attempt, decrease the higher burner by 20 °C than you’ll with croissants, because the ridges are simpler to burn.
Fixes I might do within the subsequent follow batch:
- much less cake portioning (and thinner slices, the portioning was a bit off)
- do 3+4 lamination as a substitute of 4+4 (the primary dough principally sandwiched between one other doughs, prolly obtained too squished throughout remaining roll)
- after dough make up, I might freeze for 45 minutes to cease fermentation, then transfer to fridge and verify each half-hour whether or not it is chilly sufficient however nonetheless pliable.
- I undoubtedly will put extra black rice in second dough, the colour was not darkish sufficient.
- I might change the order of layers from ridges-main dough-rice dough to ridges-rice dough-main dough
Finest regards,
Jay
