Fattorie Fiandino's Burro 1889 Piatto butter retains all the qualities of Burro 1889 within a format which is ideal for pastry making, such as the production of puff pastry and croissants. Its extreme workability guarantees more precise lamination and thus a more flaky and expanded appearance when cooked. The 100% Piedmont milk's delicate taste, together with the centrifuged cream that has undergone 72 hours resting time, complete and enriches this Butter with all the passion and quality which form the tradition at Fattorie Fiandino.
ADVICE FOR USING SHEETS OF 1889 BUTTER FROM WORLD-CHAMPION PASTRY CHEF DIEGO CROSARA
Roll out at a temperature of between 4 and 10 °C
Flatten the butter gradually using a rolling machine
850 g Burro 1889
200 g W350 pastry flour, type 45-50
200 ml whole milk
40 g yeast
1000 g W350 flour
600 g eggs
100 g sugar
2 vanilla pods
5 g salt
Mix the flour, yeast and milk together and leave to rise until tripled in size. Then knead in the remaining ingredients and form into balls of the desired weight; leave to prove for 45 minutes. Flatten the dough and place in the freezer for another 45 minutes. Before baking, glaze with cream and egg (50%-50%), then cook for 12-14 minutes at 190°C.
160 g Burro 1889
210 g pastry flour
180 g brown sugar
40 g egg white
4 g salt
Rub the butter into the flour, then add the sugar, salt and egg white. Roll out the pastry to a thickness of 3 mm and refrigerate.