This recipe is best with
Recipe Ingredient
- Puff Pastry
- 420g All Purpose Flour
- 85g Anchor Butter (clarified)
- 165g Water
- 8g Salt
- 250g Anchor Butter Sheet
- Cream Cheese Chantilly
- 200g Anchor Whipping Cream
- 35g Sugar
- 5g Vanilla
- 8g Gelatin
- 40g Water
- 500g Anchor Cream Cheese
- 100g Canned Peaches
Instructions
- Mix all dough ingredients together into a smooth dough (Do not overmix)
- Press down the dough to a rectangular, cover and chill overnight
- Wrap the dough with 250g of Anchor Butter Sheet
- Apply 2 x single turn and rest for 1 hour in the freezer
- Repeat step 4 two more times, resting 1 hour in between
- After the final lamination, rest the dough again for 1 hour
- Roll out the dough sheet to 3mm thickness and rest overnight in the chiller
- Cut out into desired shapes
- Bake at 200C in a deck oven, or 170C in a convection ovenfor 18-20 minutes or until well risen and golden brown
- In a pot, cook Anchor Whipping Cream, sugar, vanilla until warm
- Bloom the gelatin in water, and melt in a microwave. Add into cream mixture
- Soften Anchor Cream Cheese in a mixer, and beat to soften
- Slowly add in the cream mixture to the cream cheese, and beat until thicken
- Transfer to a piping bag with piping tip
- Cut puff pastry to desired size, and pipe cream cheese filling
- Decorate with canned peaches
- Repeat for a 2nd layer
Puff Pastry
Cream Cheese Filling
Assembly
