Recipe Garlic roses

To prepare this dish

Ingredient list

SAVOURY DOUGH

640 g plain flour (T55, approximately 11% protein)
640 g strong flour (T45, approximately 14% protein)
26 g salt
38 g fresh yeast
90 g Elle & Vire gourmet butter 82% fat
384 g water
384 g milk

GARLIC DIPPING MIXTURE

378 g eggs
378 g glucose syrup
907 g Elle & Vire gourmet butter 82% fat
302 g Peeled garlic cloves
24 g flat leafed parsley
12 g salt

SUNDRIED TOMATO FILLING

370 g Drained sundried tomatoes
555 g French cream cheese
74 g sugar
202 Excellence whipping cream 35% fat

GREEN PESTO FILLING

370 g drained green pesto
555 g French cream cheese
74 g sugar
202 g Excellence whipping cream 35% fat

HORSERADISH FILLING

764 g French cream cheese
131 g horseradish
196 g Excellence whipping cream 35% fat
96 g sugar
4 g lemon zest
9 g salt
SQ black pepper

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

French cream cheese

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   SAVOURY DOUGH

   On speed 1 of the stand mixer, mix all ingredients for 4 minutes, then knead on speed 2 for 5 minutes. Do not let the temperature go above 24°C at the end of the kneading time. Let rise for 15 minutes, punch down and refrigerate overnight.
2. 2

   GARLIC DIPPING MIXTURE

   Melt the butter, add the salt, glucose syrup and stir in the eggs. Chop the garlic cloves in a food processor and chop the parsley with a knife. Add to the butter mixture.
3. 3

   SUNDRIED TOMATO FILLING

   Mix all ingredients together.
4. 4

   GREEN PESTO FILLING

   Combine all ingredients in a food processor.
   Chef's tip

   ²

5. 5

   HORSERADISH FILLING

   Combine all ingredients in a food processor.
6. 6

   SHAPING AND BAKING

   Divide the dough into 35 g pieces. Roll into balls, let rest in the refrigerator then shape into balls a second time.Let rise for 1h30 at 28°C. Humidify using a spray bottle then bake in a 160°C convection oven for approximately 8 minutes. Let cool. Using a serrated knife, make 6 incisions, leaving 1 cm at the base. Dip in the garlic mixture heated to 30°C. Fill with 15-20 g of chosen cream cheese filling using a piping bag and let set in the refrigerator. Dip a second time in the garlic mixture then bake in a 180°C convection oven for approximately 10 minutes.

    

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