Croissant with filling

1. At low speed mix the flour with the salt, sugar, trimoline, yeast, water, milk and butter.
2. Mix a medium speed for about 8 minutes.
3. Give a rest for 30 minutes at room temperature.
4. Put it in the freezer for 1 hour.
5. Give a rest for 12 hours in the fridge at 4°C.
6. Give 1 double tour and give a rest in the fridge for 30 minutes.
7. Give 1 simple tour and give a rest in the fridge for 30 minutes.
8. Laminate it at 3.5 mm cut in a triangle of 8cm by 32cm and roll it.
9. Let it grow at 28°C for 2 hours.
10. Bake in ventilated oven at 175°C for 14 to 16 minutes.

1) Use the Iroko Filling to fill the croissant.

2) Melt the Cocoat Milk 4% at 40°C.

3) Let the Cocoat Milk 4% cool down at 30-31°C and use it for the coating of the croissant.

4) Add almond brasilliene, as decoration.