Recipe by Neo Ng & Faustino Tabilas Jr of Grand Hyatt Macau – Gold Winner Dilmah RHT Challenge Macau 2014
1000g cake flour
400g iced water
60g egg yolk
Mix the cake flour, salt and sugar, mix well. Add in iced water and mix in dough.
Divide the dough into 1 kg portion, wrap in cling film and rest in chiller for 2 hours.
Take the dough out and roll in dough sheet. For every 1 kg of dough, use 500 g of margarine to fill in the dough.
Fold the dough in 3-3-4 pattern. Roll out the dough, cut and roll. Wrap with cling film and store in freezer.
Mix cream, egg yolk, milk and sugar.
Strain and keep in chiller.