Recipe

Production Method:

1. Weigh up all the ingredients.
2. Mix all the dry ingredient and butter for 1 minute.

3. Add in water and eggs and mix for 1 minutes at slow speed and 10 minutes high speed until 80% developed at medium speed. (Target dough temperature 18 – 20°C).
4. Roll the dough to degas using roller.

5. Rest the dough in blast freezer for around 15 minutes. If not to immediate laminate, can keep in freezer to avoid dough fermentation.

6. Sheet the layering fat into thinner thickness and to form desired size.

7. Keep the layering fat in chiller to make sure the fat consistency is same as dough and to avoid the fat melting.


8. Go through sheeter until 6mm thickness. First book fold with incorporating pastry butter into the dough. Rest for 15 minutes in the blast freezer.

9. Go through sheeter until 8mm thickness.

10. First single fold. Rest for another 15 minutes in blast freezer.

11. Go through sheeter until 8mm thickness.

12. Second single fold. Rest for another 15 minutes in blast freezer.
13. Go through sheeter until 4mm thickness.

14. Ready to cut and mould into croissant shape.

15. Proof at 30°C and RH 75% until 100% fully fermented.

16. Place in a waffle machine at 180°C for 1 minutes 30 seconds to 2 minutes.

17. Remove and cool on the wire rack before serving with Mauri Non-Dairy Whip Topping, any fillings or toppings you desired.
18. Croffle are ready to be served.

Production Method

1. Whip non-dairy whip topping until soft peak, add in passion fruit filling and mix until homogeneous.
2. Using nozzle pipe cream on top tarte and decoration as desired.

1. Prepared a pot with water, add in all ingredients into a bowl using double boil until chocolate melted.
2. Pour chocolate ganache into tarte and set at chill.
3. Top using non-dairy pipe as desired and using orange slice to decoration.

1. Prepared a pot with water, add in all ingredients into a bowl using double boil until chocolate melted.
2. Pour chocolate ganache into tarte and set at chill.
3. Top using fresh raspberry to decoration.

1. Prepared a pot with water, add in all ingredients into a bowl using double boil until chocolate melted.
2. Pour chocolate ganache into tarte and set at chill.
3. Top using jelly to decoration.

Production Method:

1. Using paddle, mix premix and oil for 1 minute at slow speed.
2. Scrape down sides, add water and egg then continue mixing at medium speed for 5 minutes.
3. Pipe to square shape mold 65mmX60mmX65mm.
4. Bake for approximately 30-35 minutes at 210oC. Baking conditions vary depending on batter scaling weight and oven characteristics.
5. Remove from oven and let it cool.

1. Beat cream cheese, icing sugar and milk until fluffy and set aside
2. Using whisk to whip Non-dairy Whip Topping until soft peak, fold in cream cheese mixture.

1. On the square puff bottom make a small hole, pipe cheese cream inside the puff.
2. B2. At the top puff decoration as desired.

Preparation Method:

1. Transfer Group A into mixing bowl and mix at low speed for 1 minutes.
2. Add in Group B and mix for 1 minutes at slow speed 10 minutes high speed or until the dough is fully developed.
3. Rest the dough for 10 minutes on bench
4. Divide the dough into 600g dough weight
5. Round and rest the dough for 30 minutes.
6. Mold into log shape and place on baking tray.
7. Proof for 70 – 80 minutes at 38℃ humidity 85%.
8. Score the bread. Bake at 210℃ (Top) 220℃ (Bottom) for 20 – 25 minutes with steam for 15 seconds.
9. Remove from baking tin and cool on wired rack before serving.

Baking Step:

1. Combine all ingredients and mix for about 5mins using paddle.
2. Rest dough for 10 minutes, then sheet and cut dough to desired thickness, shape and size.
3. Proof the donuts for 45min or until double the size.
4. Remove from proofer and allow to dry for 10 minutes (until skin of donut is dry to touch).
5. Fry donuts at 190°C, around 1.5 minute per side.

Baking Step:

1. Assemble all ingredients in mixer with paddle attachment.
2. Mix at slow speed for 1 min and medium speed for 1 min or until homogenize.
3. Deposit desired batter weight into waffle maker and heat until cooked. (Batter weight and heating time varies depending on waffle machine used.

Baking Step:

1. Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
2. Add in milk and eggs, mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
3. Add butter and softener, mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 90% of window pane is achieved. (Temperature of final dough should be around 28°C)
4. Rest dough for 10 mins. Sheet to 7mm and cut dough to 2 inch x 2 inch square shape.
5. Proof the beignets at 35°C, with 75% humidity for 45 min.
6. Remove from proofer and allow to dry for 15 minutes (until skin of donut is dry to touch).
7. Fry beignets at 190°C, around 30 seconds each side.
8. Remove from fryer and let cool before dusting with icing sugar.

Production Method

1. Put water and sugar in a pot. Bring it to a boil and cooked until caramel colour.
2. Turn off the heat and slowly add in the cream, butter and salt.
3. Leave aside to cool before use.

1. Mix espresso and ice cube and pour into glass.
2. Whip non-dairy whip topping until soft peak and scoop on top coffee until full.
3. Drizzle salted caramel sauce on top non-dairy and decorate with popcorn. Serve cool.