DOLCE FORNO MAESTRO |
acqua |
latte 3.5% m.g. |
uova |
sale fino |
lievito |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
burro 82% m.g. |
burro piatto |
CHOCOCREAM CARAMEL FLEUR DE SEL |
CHOCOSMART CARAMEL CRUMBLE |
ITALIAN CROISSANT DOUGH
Ingredients
3000g
water
400g
milk 3.5% fat
300g
eggs
450g
salt
30g
yeast
120g
unsalted butter 82% fat
300g
Preparation
Use a double arm mixer.
Knead all the ingredients (except the butter) for about 20 minutes.
Add the butter and knead until obtained a soft and smooth dough.
Let the dough rest for 20 minutes at room temperature.
Blast chill at positive temperature the dough.
LAYERING
Ingredients
butter-platte
1000g
Preparation
Laminate the dough with the platte butter giving a single and a double fold.
Cover the dough with a plastic foil and refrigerate at 2-5°C for 20 min.
CRUNCHY COATING
Ingredients
Preparation
Combine the ingredients ad kepp at 32°C
Final composition
Laminate the dough to a thickness of 3mm, then cut into 10x30cm triangles and roll them to form croissants.
Place the croissants to proove at a temperature of 26 ° C with humidity 70% for 5-6 hours.
Cook at 170 ° C for 25 minutes.
Once cold, fill and glaze.
Decorate with ROSETTE WHITE/DARK, DENTELLE DARK DOBLA.
