Pavoni Stainless Steel Heart-Shaped Baking Mold 80mm x 70mm x 50mm High

Pavoni CV4 Stainless Steel Baking Mold with Stainless Steel LidFirst fill the pan with your pastry prep and place it (or multiples of it) on a sheet pan and place in your ovenThen remove from the oven and take out your baked pastry "croissant"Use a Bismark tube to make a hole in the pastry, then fill the hole with creamRecipes made for CV4Ingredients Poolish: 317 g milk 26 g fresh brewer's yeast 317 g frozen flour The poolish doubled 500 g frozen flour 500 g panettone flour 317 g cold milk 40 g citrus paste 198 g caster sugar 264 g soft butter 6.8 g fresh brewer's yeast 26.4 g salt 2 g vanilla paste French croissant with poolish Poolish Dissolve the brewer's yeast in the milk and heat everything to 68°F, incorporate the flour and mix by hand. Leave to rise for 1 hour at 82°F or until doubled. Dough: the poolish doubled Place the milk at -4°F for the entire time the poolish rises. Keep the rest of the ingredients, except the flour, in the refrigerator. When the poolish is ready, mix all the ingredients inside the spiral. Run the first 5 minutes at speed 1, then switch to speed 2 for 12 to 15 minutes. The dough should not exceed 75°F. Break into 1750 g dough, boil and leave for about 40 minutes at room temperature. Spread inside a baking tray covered with a food bag and leave for 10 minutes in a blast chiller. Store overnight at 39°F. The next day, collect 500 g of butter and fold it into 4 and 3 consecutive folds. Place 70 g of dough inside the mold and leave to rise at 79°F. Cook at 356°F for 13 to 15 minutes.

• Pan with lid, both stainless steel, for baking a heart-shaped "croissant"
• Size of CV4 baked heart dessert 80 millimeters x 70 millimeters x 50 millimeters high
• First fill up the pan with your pastry prep and place it (or multiples of it) on a sheet pan, then place it in your oven
• Then remove from the oven and take out your baked heart-shaped pastry
• Use a Bismark tube to make a hole in the pastry, then fill the hole with cream from a pastry bag