DOLCE FORNO |
latte 3.5% m.g. |
sale |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
lievito |
burro piatto |
acqua |
EMILY CREAM |
PEPITA FONDENTE 1100 |
CROISSANT DOUGH
Ingredients
Preparation
Knead all the ingredients for about 20 minutes until a smooth and velvety dough, with a soft texture, is obtained
Make a dough and let it rest for 40 minutes so that the leavening starts, and then stop it by flattening the dough.
Make a positive blast chilling cycle in order to get a better result during the bending phase. Place the butter in the middle and fold over the dough.
LAMINATION
Ingredients
butter-platte
1000g
Preparation
Roll out the dough with a 1000 g butter plate and fold it over, then make 1 fold to 3, then 1 fold to 4
Let it rest in the fridge for 20-30 minutes.
FILLING
Ingredients
water
1000g
400-450g
Preparation
Mix EMILY CREAM and water with a whisk
Final composition
Roll the dough at the thickness of about 3-4 mm.
Spread the custard over the entire surface of the dough, sprinkle with PEPITA 1100 and overlap the dough. Cut 2 cm wide strips and make a braid.
Put to rise for about 3-4 hours at 26°C .
Cook at 160-165°C in a convection oven for 15-18 minutes
