QUADROTTI BIGUSTO

TWO-FLAVOR SQUARES CROISSANT

Basic level

SQUARES CROISSANT WITH 5 DIFFERENT TWO-FLAVOR FILLING.

CROISSANT DOUGH RECIPE

Ingredients

1000g

milk

100g

fresh yeast

30-40g

honey

30-50g

water

250g

eggs

50g

Preparation

Knead all the ingredients until you get a smooth and dry dough.

Let the dough  rest well covered for 5 minutes at room temperature.

Then roll out the dough with the dough sheeter giving at it a rectangular shape.

Cover tightly and let the dough cool down for at least 30 minutes in the fridge or blast chiller at a temperature of 2-4 ° C.

LAMINATION

Ingredients

400g

Preparation

Roll out the dough and proceed to incorpored the KASTLE CROISSANT (260 g / kg of dough).

Give 2 folds to 4 (2 double turn).

After the last fold, let the dough to rest for 10-15 minutes in the fridge.

TWO-FLAVOR FILLING REALIZATION

Fill a cylindrical silicone mold (SF022 SILIKOMART) with 10 gr of CUKICREAM.

Leave it to get hard in a blast chiller at a negative temperature.

Then pour 10 g of FRUTTIDOR into the same mold and put everything back into the blast chiller.

Remove the disks (CUKICREAM + FRUTTIDOR) from the silicone mold and store them in the freezer until use.

FINISHING

Ingredients

water

Preparation

Mix the BLITZ with 20% of water.

Final composition

Roll out the croissant dough about 4 mm high.

Cut out squares measuring 9x9 cm.

Let it rise for about 90 minutes at a temperature of 26-28 °C with relative humidity of 80%.

Once reached full leavening, insert the frozen two-flavor filling in the center of the square, applying pressure.

Bake for about 18-20 min at a temperature of 170-180 °C depending on the oven used.

As soon as they are baked, polish them with the BLITZ.

Decorate the edges of the squares with a sprinkle of BIANCANEVE PLUS.

IRCA products in the recipe