farina 00 "forte" |
zucchero semolato |
acqua |
lievito compresso |
burro 82% m.g. |
ZUCCHERO INVERTITO |
sale |
YORK |
tuorli |
MARBUR CROISSANT 20% |
FIRST DOUGH
Ingredients
type 00 strong flour
3000g
caster sugar
250g
water
1500g
fresh yeast
375g
Preparation
Knead flour, sugar, yeast and half dose of water.
Pour the remaining water in 2-3 times, until the water is completely absorbed.
Keep on kneading until the dough is smooth.
Store in the proofer room at 30°C for about 30 minutes.
SECOND DOUGH
Ingredients
type 00 strong flour
7000g
caster sugar
1250g
unsalted butter 82% fat
250g
175g
salt
175g
YORK
225g
egg yolks
500g
water
2500g
Preparation
Add flour, honey, sugar, ZUCCHERO INVERTITO, YORK, salt, egg yolks and half dose of the water to the first dough and knead.
Pour the remaining water in 2-3 times and knead until the water is completely absorbed.
Then, combine the softened butter and keep on kneading until the dough is velvet smooth.
Let the dough rest for 40 minutes at room temperature (20-22°C) or for 25 minutes in the proofer room at 30°C.
LAMINATED DOUGH
Ingredients
Preparation
Roll out the dough into a rectangular layer, lay MARBUR CROISSANT onto a half (280g of margarine for 1 kg of dough) 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 and make a 4-layer fold, then roll out again and make another 4-layer fold.
Let the laminated dough rest in the fridge for 5 minutes before working it.
Final composition
Roll out the laminated dough to 4 mm and cut into triangles.
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 90 minutes at 30°C.
Bake at 180-190°C for 18-20 minutes.
