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Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

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176 recipes

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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Saccottino alla Crema

Enter doses, hydration and times. Hydration is computed automatically.

Cream-filled SaccottinoIllustrative image
MikiLab
MikiLab
Cream-filled Saccottino · 13/10/2026

Cream-filled Saccottino

Cream-Filled Puff Pastry Parcel

Recipe no. 131 · mikilab.de/131

Strong flour W330

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Cream-filled Saccottino

Farina W330 (forte) · Proof: ~3 h · Difficulty: Challenge
Flour1000 g
Water350 g
Salt16 g
Lamination butter (block)450 g
Butter in the dough80 g
Whole milk, cold150 g
Eggs (in the dough)60 g
Sugar100 g
Fresh yeast40 g
Pastry cream (25 g per piece, see recipe)850 g
Icing sugar30 g

Baking: 185°C · 17 min

Method

1) DOUGH (the day before): in a stand mixer with the dough hook put the flour, 350 g cold water, 150 g milk and the eggs (60 g), sugar, fresh yeast (40 g) and 80 g soft butter. Mix on low speed 6 minutes, add the salt, then 4-5 minutes on medium until smooth and elastic (final temperature 22-24 °C, use cold or iced water). Shape into a rectangle, wrap and refrigerate (4 °C) for 12 hours. 2) Lamination: shape the butter block (450 g) between two sheets of baking paper into 20×20 cm, at 14-16 °C (bendable but cold). Roll the dough to 20×40 cm, enclose the butter like a book and seal the edges. Do 3 single folds (roll to 3 times the length, fold in three), with 30-40 minutes in the fridge between folds. If butter leaks or softens, chill for 30 minutes right away. 3) SHAPING: roll to 3-4 mm and cut 10×10 cm squares. Put 25 g cold pastry cream in the centre (recipe «Crema Pasticcera») and fold the four corners to the middle like a little bag, pressing well. 4) FINAL PROOF: 3 hours at 26 °C (never above 27 °C). Ready when puffy and light and the layers show at the sides. 5) BAKING: egg wash with egg and milk twice. Bake at 185 °C (fan 175 °C) for 17 minutes until deep golden. Cool on a rack and dust with icing sugar.

Allergens: Gluten, Eggs, Milk

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~3 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

Challenge

On TikTokRecipe no. 131

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilk

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

No additives
Total fermentation
≈ 3 h
How it rises
direct dough
Baker's yeast
4 % of flour
Salt
1,6 g per 100 g flour
Added fat
53 %
Added sugars
13 %
Flour
Farina W330 (forte)

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabCream-filled Saccottino🥣1. Mixing12 min📚2. Laminationbutter and folds🤲3. Shaping🫧4. Final proof3 h🔥5. Baking185 °C · 17 min🌬️6. Coolingmikilab.de
8°C water50% hydr.1000g flour0h leaven.185° · 17′ StaticIndirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water350 g · 35%
Salt16 g · 1.6%
Lamination butter (block)450 g · 45%
Butter in the dough80 g · 8%
Whole milk, cold150 g · 15%
Eggs (in the dough)60 g · 6%
Sugar100 g · 10%
Fresh yeast40 g · 4%
Pastry cream (25 g per piece, see recipe)850 g · 85%
Icing sugar30 g · 3%

Procedure

1) DOUGH (the day before): in a stand mixer with the dough hook put the flour, 350 g cold water, 150 g milk and the eggs (60 g), sugar, fresh yeast (40 g) and 80 g soft butter. Mix on low speed 6 minutes, add the salt, then 4-5 minutes on medium until smooth and elastic (final temperature 22-24 °C, use cold or iced water). Shape into a rectangle, wrap and refrigerate (4 °C) for 12 hours. 2) Lamination: shape the butter block (450 g) between two sheets of baking paper into 20×20 cm, at 14-16 °C (bendable but cold). Roll the dough to 20×40 cm, enclose the butter like a book and seal the edges. Do 3 single folds (roll to 3 times the length, fold in three), with 30-40 minutes in the fridge between folds. If butter leaks or softens, chill for 30 minutes right away. 3) SHAPING: roll to 3-4 mm and cut 10×10 cm squares. Put 25 g cold pastry cream in the centre (recipe «Crema Pasticcera») and fold the four corners to the middle like a little bag, pressing well. 4) FINAL PROOF: 3 hours at 26 °C (never above 27 °C). Ready when puffy and light and the layers show at the sides. 5) BAKING: egg wash with egg and milk twice. Bake at 185 °C (fan 175 °C) for 17 minutes until deep golden. Cool on a rack and dust with icing sugar.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

Sweet laminated yeasted pastry bag (direct method) filled with pastry cream. Yield: about 34 pieces of 65 g. If the cream is warm the butter melts and the bag opens: always use cold cream. Recipe written by Sitor (AI): a starting point to try.

Useful terms *

  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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