facebook-tracking-pixelIRCA | Croissants for ice-cream


type 00 white flour g 5.000
caster sugar g 600
unsalted butter 82% fat g 300
salt g 60
FROSTY g 100
eggs g 750
water g 1.500
fresh yeast g 200


Wheat meal g 5.000 Sugar g 600 Butter or cream margarine g 300 Salt g 60 FROSTY g 100 Whole eggs g 750 Water g 1.500 Yeast g 200 Knead until a smooth, velvety consistency is obtained, adding the water gradually. Roll up the dough and leave to rest for 20 minutes. Divide into pieces of 50-60 grammes, roll them up and flatten them slightly. Leave in a rising room at 28-30°C with relative humidity of about 80% for 60-80 minutes. Glaze with beaten egg and bake at 180-200°C for 15-20 minutes.


eggs To Taste