facebook-tracking-pixelIRCA | CARAMEL CUBE CROISSANT

Ingredients

DOLCE FORNO MAESTRO g 2500
fresh milk g 1000
salt g 25
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15
fresh yeast g 120

Preparation

-Mix all the ingredients for approximately 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
-Form a dough and leave for 40 minutes for the leavening to begin which will then be stopped by flattening the dough.
-Do a positive blast chilling cycle to have a better result during the bending phase.

Leave overnight in the refrigerator, flattened and covered at 2 degrees.

Ingredients

fresh milk g 250
glucose g 10
SINFONIA CARAMEL ORO g 350
Fresh cream g 200
LILLY NEUTRO g 40

Preparation

-Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
-Add the chocolate while continuing to mix.
-Add the cold cream slowly, continuing to mix.
-Cover with cling film and place in the refrigerator for at least 4 hours.
- Beat in a planetary mixer at medium speed with a whisk until you obtain the necessary consistency (about 1 minute).

Ingredients

CHOCOSMART CARAMEL CRUMBLE To Taste

Preparation

insert into the CHOCOSMART CARAMEL CRUMBLE

Ingredients

CHOCOCREAM CARAMEL FLEUR DE SEL To Taste
TOFFEE D'OR CARAMEL To Taste

Preparation

Fill with TOFFE D'OR CARAMEL and CHOCOCREAM CARAMEL FLEUR DE SEL

Ingredients

MARBUR CROISSANT 20% g 1000

Preparation

Leaf through giving a 3 and a 4 fold

Final composition

laminate the dough with 1000g of butter into plates, giving a 3-fold and a 4-fold fold.

let it rest again at 0-2 degrees for 2 hours

roll out the dough to 3mm in a sheeter and cut strips 5cm high and 30cm long, roll them into a spiral and check that the weight is 76g.

insert them into the appropriate cube molds and leave to rise at 26 degrees and 75% humidity until completely leavened

cook at 150 degrees for approximately 20 minutes with pressure cooking.

turn out, cool and fill with the anhydrous creams and decorate with the caramel namelaka.

Davide Lista
Davide Lista

Pastry Chef

Recipe created for you by Davide Lista