CROISMART |
lievito compresso |
acqua |
MARBUR CROISSANT 20% |
uova |
zucchero semolato |
CROISSANT DOUGH
Ingredients
Preparation
Knead CROISMART, yeast and half dose of water in a planetary mixer or in a plunging arm kneading machine.
While kneading, add the remaining water in 2-3 times, until the water is completely absorbed and the dough is velvet smooth.
Let the dough rest for 10-15 minutes at room temperature (20-24°C).
LAMINATED DOUGH
Ingredients
400g
Preparation
Roll out the dough into a rectangular layer, lay MARBUR CROISSANT onto a half and fold so that the other half cover the first and the sheet of butter is completely enclosed in the dough. Seal the edges well.
Roll out in order to shape the dough into a rectangle again and make a 3-layer fold, then repeat this step twice, making three 3-layer folds in total.
Let the laminated dough rest for 5 minutes before working it.
SUGAR SYRUP
Ingredients
caster sugar
300g
water
200g
Preparation
Bring water and sugar to boil on a stove.
Keep on boiling for one minute, then remove from heat.
Final composition
Remove the laminated dough from the fridge and roll it out to 4 mm.
Cut the dough into triangles of the desidered weight, roll them up well tight, from the base up, and bend the tips in order to give them a crescent shape.
Place them onto trays and store into the proofer room for 80-90 minutes at 28-30°C with relative humidity of the 70-80%.
When risen, brush the croissants with beaten egg and bake at 180°C for 18-20 minutes.
Out of the oven, brush the warm croissant with the hot sugar syrup to enrich them with shiny gloss and extra taste.
