DOSES AND DIRECTIONS TO USE:
CROISSANT
CROISSANT PLUS_____________________ g 1.000
Cold water (5-10°C)_____________________ g 400-450
Brewer’s yeast_________________________ g 30- 50
Pastry margarine_______________________ g 400
Knead until a smooth, velvety consistency is obtained; it is advisable to add water gradually. Let rest at room temperature for 5 minutes. Roll out the mixture, place the margarine in the centre and fold the mixture over on itself to completely envelop it. Give the folds (we suggest one x 3 and one x 4). Leave to rest for 5 minutes then roll out the dough and form the croissants as usual. Let rise and bake at about 180°C. Fill the croissants with CHOCOBAKE CHOCOLAT, NOUGATY GIANDUIA, APRICOT JAM "ORO" or with all types of pre-oven fruit fillings or with NOCCIOLATA, MARIXCREM, CREMIRCA or PASTA BITTER after baking.
- If you work in hot places or with planetary/spiral mixers you should add the yeast at the end of the mixing procedure;
- It is possible to put the croissants in fast refrigerator once shaped, then to thaw them and, when leavened, to bake them;
- It is possible to knead the mixture during the night, place in refrigerator then give the folds during the morning after.
