French Ginger Cream Puff Pastry
A variation of French butter shortbread made with ginger candy and macadamia nuts.
Ingredients
French cream puff base dough (fermented dough)
1500 g
Folding butter
500 ml
Ginger sugar (mixed with 25 g ginger powder)
250 ml
Fine granulated sugar (for coating)
to taste
Macadamia nuts
to taste
Egg wash
to taste
Instructions
1
Folding
Wrap the butter and fold into 3 layers → freeze for 1 hour → fold into 3 layers → freeze for 1 hour → add the ginger sugar during folding and fold into 3 layers → freeze for 1 hour → finally roll out to 4 mm thick.
2
Shaping
Place the long edge of the dough in front of you, and fold and roll from the front edge forward so the dough rolls into a stick shape. Cut into 1.5–2 cm widths. Then use a rolling pin to press each piece into an oval. Spread fine sugar on a silicone mat and place 6 macadamia nuts on each portion. Dip the dough in egg wash, then coat with fine sugar, and lay it over the macadamia nuts to cover them.
3
Final fermentation
29 °C, 65% humidity, 90 minutes.
4
Baking
Bake in a convection oven at 140 °C for 45 minutes.
