Mac n Cheese Puff

Puff dough Ingredients:
Ingredients Gms
Flour 1000
Salt 22
Water 650
Jade 50
Gross wt 1722
Jade for lamination 450
Filling Ingredients:
Ingredients Gms
Macroni 300
Milk 1000
Cornflour 60
Processed cheese 200
Mixed herbs 5
Coriander leaves 15
Black pepper 10
Garlic, finely chopped 20
Green chilly, finely chopped 10
Nutmeg 30
Ajinomoto (optional) 5
Salt 15
For the puff:
  • Prepare a puff dough with above ingredients except the laminating fat.
  • Fat lamination: one single fold with fat and 2 single folds without fat. Rest the dough for 20 mins. And give a book fold. Sheet to 3-3.5mm thick and use as required.
For filling:
  • Cook macroni in boiling salted water and drain. Keep aside.
  • For the sauce, bring the milk to a boil, reserving 100ml for the cornflour slurry.
  • Add in the mixed herbs, pepper, salt, ajinomoto and nutmeg powder.
  • Prepare a cornflour slurry by mixing the cornflour in the reserved cool milk.
  • Add the cornflour slurry to milk to thicken.
  • When thick, add in the chopped chilli, garlic and chopped coriander leaves.
  • Remove from heat and cool it down.
  • When cool, add in the pasta and chill in fridge till its firm.
Method for making puff:
  • Use the above filling on the 3- 3.5 mm sheeted and cut puff dough.
  • Sprinkle with grated cheese and fold it over.
Time & Temperature:
  • Give it a milk wash and bake at 1750C for 15-20 mins.

Disclaimer :
The standard commercial recipes are developed to serve as a guide to help professional bakeries to introduce new items on their menus. The recipes can- to an extent- be customized as per the needs of the customer. End results depend on the ingredient quality, processing and baking parameters.

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