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Comfort Foods
Enjoy this classic bakery recipe with a twist- A classic croissant with an amazing filling.Enjoy this classic bakery recipe with a twist- A classic croissant with an amazing filling.
- Shelf life:
- 1 day
- Conservation:
- +16° C
Containing: 2 Components
Croissant Dough
Ingredients: Croissant Dough
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1000 gFlour
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20 gSůl
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100 gSugar
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15 gtrimoline
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40 gfresh yeast
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280 gWater
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200 gMilk
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250 gButter 82% fat
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500 gButter 82% fat for tourages
Preparation: Croissant Dough
- At low speed mix the flour with the salt, sugar, trimoline, yeast, water, milk and butter.
- Mix a medium speed for about 8 minutes.
- Give a rest for 30 minutes at room temperature.
- Put it in the freezer for 1 hour.
- Give a rest for 12 hours in the fridge at 4°C.
- Give 1 double tour and give a rest in the fridge for 30 minutes.
- Give 1 simple tour and give a rest in the fridge for 30 minutes.
- Laminate it at 3.5 mm cut in a triangle of 8cm by 32cm and roll it.
- Let it grow at 28°C for 2 hours.
- Bake in ventilated oven at 175°C for 14 to 16 minutes.
Assembling & Finishing
Ingredients: Assembling & Finishing
Preparation: Assembling & Finishing
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.
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