DOLCE FORNO MAESTRO |
latte 3.5% m.g. |
sale |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
lievito |
burro piatto |
CHOCOCREAM MILK & COCOA |
TOFFEE D'OR CARAMEL |
CHOCOSMART CARAMEL CRUMBLE |
CROISSANT DOUGH
Ingredients
1250g
milk 3.5% fat
500g
salt
12.5g
yeast
60g
butter-platte
500g
Preparation
Mix all the ingredients until obtained a smooth paste.
Leave the dough to rest for 40 minutes at room temperature.
Blast chill at 4°C.
Roll out the dough, fold in the butter, and make one single and one double fold.
Let the dough rest in the refrigerator for 30min.
Stretch the dough at 3mm and create strips 48cm long and 2.5cm wide.
Roll up the strips, place them in the steel rings and let them proove at 24-26°C for 150-180 minutes with 70-80% humidity.
Cook under pressure at 160°C for approximately 20 minutes.
Final composition
Fill the cold New York roll half with the chococream and the other half with the toffee d'or.
Close the holes with the chocosmart.
Decorate with LAYERED CURL MILK DOBLA
