CARAMEL CUBE CROISSANT
A fun and creative way to serve croissants, perfect for breakfast, brunch, and a delicious afternoon snack.
Difficulty level
A fun and creative way to serve croissants, perfect for breakfast, brunch, and a delicious afternoon snack.
Ingredients
| DOLCE FORNO MAESTRO | g 2500 |
| fresh milk | g 1000 |
| salt | g 25 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 15 |
| fresh yeast | g 120 |
Preparation
-Mix all the ingredients for approximately 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
-Form a dough and leave for 40 minutes for the leavening to begin which will then be stopped by flattening the dough.
-Do a positive blast chilling cycle to have a better result during the bending phase.
Leave overnight in the refrigerator, flattened and covered at 2 degrees.
Ingredients
| fresh milk | g 250 |
| glucose | g 10 |
| SINFONIA CARAMEL ORO | g 350 |
| Fresh cream | g 200 |
| LILLY NEUTRO | g 40 |
Preparation
-Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
-Add the chocolate while continuing to mix.
-Add the cold cream slowly, continuing to mix.
-Cover with cling film and place in the refrigerator for at least 4 hours.
- Beat in a planetary mixer at medium speed with a whisk until you obtain the necessary consistency (about 1 minute).
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
insert into the CHOCOSMART CARAMEL CRUMBLE
Ingredients
| CHOCOCREAM CARAMEL FLEUR DE SEL | To Taste |
| TOFFEE D'OR CARAMEL | To Taste |
Preparation
Fill with TOFFE D'OR CARAMEL and CHOCOCREAM CARAMEL FLEUR DE SEL
Ingredients
| MARBUR CROISSANT 20% | g 1000 |
Preparation
Leaf through giving a 3 and a 4 fold
laminate the dough with 1000g of butter into plates, giving a 3-fold and a 4-fold fold.
let it rest again at 0-2 degrees for 2 hours
roll out the dough to 3mm in a sheeter and cut strips 5cm high and 30cm long, roll them into a spiral and check that the weight is 76g.
insert them into the appropriate cube molds and leave to rise at 26 degrees and 75% humidity until completely leavened
cook at 150 degrees for approximately 20 minutes with pressure cooking.
turn out, cool and fill with the anhydrous creams and decorate with the caramel namelaka.
Pastry Chef
