Butter mixes, spreads and dips
Olive and garlic butter for puff pastry
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
500 g sweet cream butter
100 g Kalamata olives
10 g rosemary
8 g confit garlic cloves
Recipe preparation
(1) Mix all ingredients together and pour into a pacotizing® beaker.
(2) Close the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 4 times with normal pressure, then shape into a rectangle using baking paper and allow to cool to 10 degrees. Then laminate with the desired turns.
Recipe from Ährnst – Backwaren
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 4
Jet®-Mode suitable: no