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BAKELS CROISSANT AND DANISH
MIX
DANISH SHELLS
(Using BAKELS CROISSANT AND DANISH MIX Receipe)
- Make up Danish pastry and sweet pastry
- Pin out Danish pastry to 5mm thickness
by 300mm in width.
- Pin out sweet pastry to 4mm thickness
by 300 mm in width
- Lightly was pinned Danish pastry with
water.
- Place sweet pastry on Danish Pastry.
- Lightly wash sweet pastry with water
then carefully roll up as for Chelsea buns.
- Cut into pinwheels 15mm thickness.
- Pin out to an oval shape.
- Place Almond paste in centre of rolled
out dough, wash the dough edges then fold
- Like an apple turnover.Place on baking
trays.
- Dry prove at room temperature then bake
at 200°C For approximately 15 minutes.
- When removed from oven glaze with Hadeja
flan gel or fondant using Bakels fondant powder
or superfine fondant.
NOTE: By adding Chocolate paste to sweet paste
a further variety can be produced.
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RECIPES
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