Papillon

Milk Bread

Mix all the ingredients in a stand mixer until the dough comes off the sides cleanly and does not stick to your fingers. The dough should be at a temperature of 22/24°C. Let rest at room temperature for about an hour, then refrigerate for 12 hours.

Blackberry milk bread

Mix all the ingredients in a stand mixer until the dough comes off the sides cleanly and does not stick to your fingers. The dough must be at 22/24°C. Let it rest at room temperature for about an hour and then put it in the fridge for 12 hours. The next day roll out the two doughs (plain and blackberry) to 4 mm. Freeze before rolling the two-colour dough out to 3 mm. Leave in the freezer for 20 minutes before cutting. Roll up the strips, keeping the white part on the outside. Cut in half and place the two halves side by side. Allow the dough to rest before pressing into the centre and shaping into a butterfly. Place in the XF55 microperforated ring. Place all the moulds on FOROSIL64 and let rise in the oven at 26°C for about 2 hours before baking at 140°C for about 18-20 minutes. Cool on a wire rack after baking.

Blackberry and Raspberry Jam

Heat the fruit purées together to 40°C. Add the sugar and pectin mix, then bring to the boil. Cook for one minute, then add the gelatine mass. Cool and store in an airtight container until the next day. Smooth out the mixture with a spatula and use a piping bag to insert the filling into each butterfly from underneath through two holes made with a round nozzle.