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Ingredients

DOLCE FORNO MAESTRO g 3000
water g 400
milk 3.5% fat g 300
eggs g 450
salt g 30
yeast g 120
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15
unsalted butter 82% fat - soft g 300

Preparation

Use a double arm mixer.

Knead all the ingredients (except the butter) for about 20 minutes.

Add the butter and knead until obtained a soft and smooth dough.

Let the dough rest for 20 minutes at room temperature.

Blast chill at positive temperature the dough.

 

Ingredients

butter-platte g 1000

Preparation

Laminate the dough with the platte butter giving a single and a double fold.

Cover the dough with a plastic foil and refrigerate at 2-5°C for 20 min.

Ingredients

CHOCOCREAM BIANCO To Taste

Ingredients

CHOCOSMART CIOCCOLATO BIANCO - melted at 32°C g 200
JOYPASTE DONATELLO g 40

Preparation

Combine the ingredients ad kepp at 32°C

Final composition

Laminate the dough to a thickness of 3mm, then cut into 10x30cm triangles and roll them to form croissants.

Place the croissants to proove at a temperature of 26 ° C with humidity  70% for 5-6 hours.

Cook at 170 ° C for 25 minutes.

Once cold, fill and glaze.

Decorate with BUTTERFLY PNK and PURPLE FLOWER DOBLA.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani