Breakfast pastries

INGREDIENTS

For the breakfast pastries:

1. Mix all ingredients together.
2. Mix in a high- speed kneader at 1st speed for 3 minutes and at 2nd speed for 6-8 minutes.
3. Cut 2 doughs of 1000gr each and open into sheets of 3cm thickness.
4. Fill with savory or sweet fillings.
5. Format into desired shape.
6. Place on baking sheets with parchment paper.
7. Ferment at 6-8°C for 12-18 hours.
8. Fan bake for 15 minutes at 170°C.

For the fillings:

Mix all ingredients together.

INSTRUCTIONS

For the breakfast pastries

• 1.000gr. Moul-bie Baguette Viennoise
• 500gr. water
• 25gr. yeast

For the fillings:

Basil pesto:

• 200gr. Basil pesto
• 300gr. tomato concaché
• 30gr. flour

Sweet:

• 300gr. hazelnut praline
• 300gr. almond powder
• 300gr. sugar
• 300gr. Soft butter 82%
• 30gr. Cocoa powder