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Puff pastry cubes

An inspiring recipe for puff pastry cubes

Pascal Molines Hazelnut Almond
puff-pastry-cube
pascal-molines

Pascal Molines

MOF Pâtisser, World Champion Coupe du Monde de la Pâtisserie

Ingredients

For 25 servings

Almond dacquoise

165 g egg white

105 g sugar

110 g ground almonds

40 g flour

110 g icing sugar

Hazelnut crumble

150 g Debic Brioche Butter

150 g candy sugar

125 g ground hazelnuts

150 g ground almonds

65 g flour

50 g hazelnuts, chopped

Bavarois with grilled vanilla

45 g Debic Crème Butter

1 g salt

2 g vanilla

300 g milk

200 g Debic Stand & Overrun (1)

150 g egg yolk

120 g sugar

140 g gelatine mixture (1:5)

750 g Debic Stand & Overrun (2)

Inverted puff pastry

1500 g Debic Croissant Butter

600 g T55 flour (1)

1400 g T55 flour (2)

500 g water

50 g salt

65 g white vinegar

450 g Debic Brioche Butter, melted

White glaze

150 g water

250 g sugar

15 g pectin NH

130 g glucose syrup

250 g white chocolate

90 g gelatine mixture (1:5)

200 g nappage, neutral

Debic products used

5ec30000-66dc-6a13-136f-08d8f34c9f1e

Debic Incorporation Butter Brioche 4x2.5KG

  • Made from fresh cream
  • A butter ideal for all dough applications
  • Consistent texture and taste all year round
  • Guarantees smooth and reliable processing
5ec30000-66dc-6a13-f9f5-08d8f34bb1b2

Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel
5ec30000-66dc-6a13-84b3-08d8f34f3325

Debic Tourage Butter Croissant 5x2KG

  • Constant quality, throughout the year
  • Firm, Easy to handle sheets. Made from fresh cream
  • A pleasant butter taste in your preparations

Preparation

Almond dacquoise

Beat the egg whites with the sugar.

Fold in the sifted powders.

Pipe circles (Ø 160 mm) on a baking mat.

Bake at 200°C for 10 minutes.

Hazelnut crumble

Mix the Brioche Butter, candy sugar, ground hazelnuts, ground almonds, flour, and finely chopped hazelnuts.

Bake on a baking tray at 170°C for 12 to 15 minutes.

Bavarois with grilled vanilla

Make a beurre noisette with the Crème Butter and salt.

Roast the vanilla in the oven and add the milk, Stand & Overrun (1), egg yolk, and sugar.

Cook at 85°C (to make a crème anglaise) and add the gelatine mixture.

Leave to cool to about 26°C and fold in the gently whipped Stand & Overrun (2).

Inverted puff pastry

Mix the soft Croissant Butter with the flour (1).

Roll out the dough into a 40 x 60 cm rectangle and leave to cool in the refrigerator for 1 hour.

Knead the dough with the water, salt, vinegar, and cold melted Brioche Butter.

Leave to cool for 1 hour.

Wrap the dough with the kneaded butter.

Do one double turn (1 x 4), then leave to rest for 2 hours.

Do another double turn (1 x 4), then leave to rest for 2 hours.

Finally, do one single turn (1 x 3) and leave to rest for 1 hour.

Roll out the dough and divide into pieces 3 x 3 cm.

Bake on a Silpain® at 200°C for 20 minutes.

White glaze

Boil the water, sugar, pectin, and glucose at 103°C. 

Pour over the chocolate and add the gelatine mixture and neutral nappage.

Mix and sieve.

Leave to stand.

Work with the glaze at around 30 or 31°C.

Assembly

Pipe the vanilla bavarois with the hazelnut crumble into a silicone cube mould.

Cover with the dacquoise.

Freeze.

Remove from the mould when it is deep-frozen.

Pour the white glaze over it.

Stick puff pastry squares on each side.

Recipe tags Pascal Molines Hazelnut Almond Vanilla Debic Incorporation Butter Brioche Debic Crème Butter Debic Stand & Overrun Debic Tourage Butter Croissant
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