CROISSANT CUBO AL CARAMELLO

CARAMEL CUBE CROISSANT

Basic level

A fun and creative way to serve croissants, perfect for breakfast, brunch, and a delicious afternoon snack.

CROISSANT DOUGH

Ingredients

2500g

fresh milk

1000g

salt

25g

15g

fresh yeast

120g

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.

CARAMEL NAMELAKA

Ingredients

fresh milk

250g

glucose

10g

SINFONIA CARAMEL ORO

350g

Fresh cream

200g

40g

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).

CARAMEL COVER

Ingredients

Preparation

insert into the CHOCOSMART CARAMEL CRUMBLE

CARAMEL FILLING

Ingredients

Preparation

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

LAMINATION

Ingredients

1000g

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.

IRCA products in the recipe

GELATO

JOYPASTE VANIGLIA MADAGASCAR/BOURBON
JOYGELATO

JOYPASTE VANIGLIA MADAGASCAR/BOURBON

Read more

PASTRY

CHOCOCREAM CARAMEL FLEUR DE SEL
IRCA

CHOCOCREAM CARAMEL FLEUR DE SEL

Read more