{"id":3303,"date":"2025-03-03T16:29:57","date_gmt":"2025-03-03T16:29:57","guid":{"rendered":"https:\/\/new.baixas.es\/diplomats-inverted-puff-pastry-recipe\/"},"modified":"2026-09-10T11:16:45","modified_gmt":"2026-09-10T11:16:45","slug":"diplomats-inverted-puff-pastry-recipe","status":"publish","type":"post","link":"https:\/\/new.baixas.es\/en\/diplomats-inverted-puff-pastry-recipe\/","title":{"rendered":"Diplomats \u2013 Inverted puff pastry recipe"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Inverted puff pastry <\/strong>is one of the most used doughs in professional pastry making thanks to its crispy texture and delicate flavor. In this recipe we will detail the process for making <a href=\"https:\/\/new.baixas.es\/brioixeria-barcelona\/caixa-de-diplomatics-42-unitats-aprox\/\"><strong>Diplomats<\/strong><\/a> , an exquisite cake with a royal icing coating and almond decoration. <\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Diplom\u00e1ticos: delicioso hojaldre con merengue y almendra | Baixas Barcelona\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/Sc9nBxz7r0w?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Inverted puff pastry dough<\/strong><\/h3>\n\n<h4 class=\"wp-block-heading\"><strong>Ingredients A:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>Butter 82%<\/strong> \u2013 560 g<\/li>\n\n\n\n<li><strong>Loose flour<\/strong> \u2013 240 g<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>Ingredients B:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>Loose flour<\/strong> \u2013 560 g<\/li>\n\n\n\n<li><strong>Flower of salt<\/strong> \u2013 24 g<\/li>\n\n\n\n<li><strong>Butter 82%<\/strong> \u2013 180 g<\/li>\n\n\n\n<li><strong>Water<\/strong> \u2013 240g<\/li>\n\n\n\n<li><strong>White wine vinegar<\/strong> \u2013 4 g<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Preparation of the dough<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Step 1: Making the base<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>In a mixer, mix the ingredients in group A for <strong>10 minutes at low speed<\/strong>.<\/li>\n\n\n\n<li>Divide the dough into two parts, roll out and let rest for <strong>30 minutes in the refrigerator<\/strong> .<\/li>\n<\/ol>\n\n<h3 class=\"wp-block-heading\"><strong>Step 2: Preparing the second dough<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Mix the ingredients from group B in the mixer for <strong>10 minutes at low speed<\/strong> .<\/li>\n\n\n\n<li>Divide into two parts, stretch and let rest for<strong> 30 minutes <\/strong>.<\/li>\n<\/ol>\n\n<h3 class=\"wp-block-heading\"><strong>Step 3: Incorporating the dough<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Place dough B inside dough A and close properly.<\/li>\n\n\n\n<li>Roll out the dough <strong>three times<\/strong> , making <strong>two double folds and one single fold <\/strong>.<\/li>\n\n\n\n<li>Let rest for <strong>20 minutes between each fold<\/strong> .<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\"><strong>Preparing the icing <\/strong><\/h2>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>Icing sugar<\/strong> \u2013 1,200 kg<\/li>\n\n\n\n<li><strong>Egg whites <\/strong>\u2013 325 g<\/li>\n\n\n\n<li><strong>Juice of half a lemon<\/strong><\/li>\n\n\n\n<li><strong>Cream of tartar <\/strong>\u2013 4 g<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>In a mixer with a paddle attachment, mix the <strong>sifted icing sugar<\/strong> with the <strong>tempered egg whites<\/strong> and <strong>cream of tartar<\/strong> .<\/li>\n\n\n\n<li>Beat for <strong>6 minutes at medium speed<\/strong> .<\/li>\n\n\n\n<li>Add the strained lemon juice and mix well.<\/li>\n\n\n\n<li>Reserve for use.<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\"><strong>Assembly of the Diplomats<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Spray water on the baking trays.<\/li>\n\n\n\n<li>Roll out the puff pastry dough to <strong>2 mm thickness<\/strong> and let rest for <strong>30 minutes<\/strong> .<\/li>\n\n\n\n<li>Apply <strong>380 g of icing per tray<\/strong> and spread evenly.<\/li>\n\n\n\n<li>Cut the dough into<strong> 7.5 cm x 2.5 cm rectangles<\/strong> with a bicycle.<\/li>\n\n\n\n<li>Sprinkle <strong>flaked almonds<\/strong> in the center of each rectangle.<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\"><strong>Baked<\/strong><\/h2>\n\n<ol class=\"wp-block-list\">\n<li><strong>First phase <\/strong>: Cook for <strong>5 minutes at 165\u00baC<\/strong> on speed 4.<\/li>\n\n\n\n<li><strong>Second phase<\/strong> : Bake for <strong>50 minutes at 140\u00baC<\/strong> with speed 2.<\/li>\n\n\n\n<li>Check that the puff pastry base is completely cooked before removing from the oven.<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\"><strong>Decoration<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Slivered almonds can be added to give a crunchy and decorative touch.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Conclusion<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Diplomats<\/strong> are an <strong>elegant <\/strong>and <strong>delicious <\/strong>dessert that combines the technique of inverted puff pastry with the sweetness of royal icing. Following these steps you will achieve a professional finish ideal for any special occasion. You can find this classic in our physical store (Muntaner 331) every day of the week or by order online at <strong>Baixas <\/strong>, the <a href=\"https:\/\/new.baixas.es\/en\/pastry-barcelona\/\"><strong>pastry shop in Barcelona<\/strong><\/a>.  Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discover Baixas\u2019 \u201cDiplomats\u201d a classic artisan pastry made with puff pastry, meringue, and almonds that will captivate you with every bite!<\/p>\n","protected":false},"author":4,"featured_media":3219,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[479],"tags":[],"class_list":["post-3303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"acf":{"image":null,"schema_json":""},"_links":{"self":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/comments?post=3303"}],"version-history":[{"count":1,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3303\/revisions"}],"predecessor-version":[{"id":3451,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3303\/revisions\/3451"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media\/3219"}],"wp:attachment":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media?parent=3303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/categories?post=3303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/tags?post=3303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}