Caribbean Dream

The Caribbean dream is one of many recipes that will be shared in the upcoming Viennoiserie courses in Berlin. A real dream mix of shortcrust pastry, fine brioche dough and a flower made from croissant dough at the end.

These pastries can then be easily baked if you have various sweet doughs available. If you don’t have this, there are countless possibilities to make these with substitutes and that’s exactly what we want to convey in our courses.

For example, the flower could also be made with a thinly rolled out brioche dough as a finish. Shortcrust pastry would also be a dream combination as a conclusion, but for many baking friends the same question always arises: HOW; WHAT WITH?

Recipe

For 10 Caribbean Dreams (each: 50g)

Main dough:

  • 250g Wheat flour Type 700
  •   80g Lievito Madre
  •   80g Egg yolks (4)
  •   30g Brown sugar
  •   20g Milk
  •   80g Butter
  •     7g Yeast
  •     5g Salt
  •     + Orange zest

Knead all ingredients slowly for 5 minutes and then quickly for 10 minutes. After kneading, weight out 80g of dough and set aside then mix in

  •   50g Candied orange peel

Shortcrust:

  • 90g Wheat flour Type 700
  • 60g Butter
  • 30g Powdered sugar
  •   + some lemon zest

Mix all ingredients by hand and then allow to rest in the refrigerator for 30 minutes. 

Instructions:

  • Roll out the shortcrust 3mm thick and, using a cookie cutter, cut out rounds the size of the baking forms (where the dough will later proof and be baked).
  • Place the cut out dough into the baking form and par bake them at 200°C/ 6 minutes. 
  • After baking, allow the forms to cool down. Divide the brioche dough into 10 equal-sized pieces and roll into rounds. 
  • Then place the doughs into the forms and let them rise for 45 minutes. 
  • Now the residual dough (without candied orange), is rolled out and then cut out into decorative flowers using a cookie cutter. These are then laid on top of the risen brioche dough (first brush with water = this way the dough will stick together). 
  • Allow the dough another 30-45 minutes to proof. 
  • The doughs are baked at 185°C / c. 15 minutes.
  • After baking, allow to cool then dip the baked brioche into warmed jam and coat with coconut flakes. To finish, garnish with a physalis. 

Since I have finally finished planning the course program for Berlin, I wanted to share a small snapshot for the upcoming event. The following will be baked in Berlin:

  • Almond- Orange cake with yeasted pre-dough
  • Chocolate Cranberry Cake with yeasted pre-dough
  • Poppy seed Potitze
  • Nut Strudel
  • Panettone Succosa (made from sparkling wine)
  • Waldviertler Mohnzelten (made from potato dough and Waldviertel poppy seeds)
  • Croissants
  • Original Panettone
  • Chocolate tarts (filled with Parisian Cream)
  • Raspberry- Blueberry tarts (with fruit filling)
  • Lime tarts (a recipe from my favorites)
  • Fruit cakes filled with wine cream
  • Original Linzertorte

ATTENTION: Since courses were changed at short notice to later dates, some places have now become free in February and March. Book here: Course >