INGREDIENTS:
2250 g T45 flour
310 g sugar
50 g salt
50 g yeast
125 g milk powder
1250 g water
1 kg sheet butter
METHOD:
Knead for 12 minutes on the first speed then 4 minutes on the second speed except from the sheet butter.
The base temperature must be 24°C.
Leave to rest in the refrigerator in balls for 18 hours. Incorporate the sheet butter.
Make one single turn, then one double turn.
Leave to rest for around 1. 5 hours in the refrigerator.
Cut according to the recipe.
Born in Haute-Saône, Florent Mantey set up his business in 2000 in Valdoie, a small town near Belfort. The boutique, a place where flavors and indulgence meet tradition, aesthetics, and refinement. Florent offers a wide range of treats: viennoiseries, pastries and chocolates, macarons, but also a full range of savory catering. Florent Mantey received the Order of Merit and the Agricultural Order of Merit in 2013. He is also President of theClub Prosper Montagné Franche-Comté Vosges Luxembourg et Lorraine. Since 2015, he has been a member of theTradition Gourmande association, and organizes the chocolate fair held every spring in Valdoie.