facebook-tracking-pixelIRCA | CROISSANTS MADE WITH CROISSANT PLUS

CROISSANTS MADE WITH CROISSANT PLUS

PASTRY LEAVENED PRODUCT FOR BREAKFAST

Difficulty level

Ingredients

CROISSANT PLUS g 1000
yeast g 30-50
water - at 5-10°C g 400-450
MARBUR PLATTE g 400

Preparation

Knead the ingredients in a spiral kneading machine or in a plunging arm mixer, until you obtain a velvet smooth dough.

Cover the dough with a plastic cloth and let it rest for 5 minutes at room temperature.

Roll out the dough into a layer, lay MARBUR PLATTE onto a half and fold so that the other half cover the first. Seal the edges well.

Roll out in order to shape the dough into a rectangle again and make a 3-layer fold, then roll out again and make a 4-layer fold.

Refrigerate for 5 minutes.

Preparation

Before rolling the triangle of dough into croissants, you can fill them with the products listed above.

Ingredients

NOCCIOLATA To Taste
MARIXCREAM To Taste
PASTA BITTER To Taste

Preparation

Once the fresh baked croissants have cooled down completely, they can be filled with the products from the list above.

Final composition

Roll out the dough to 4-5 mm and cut it into triangles, then roll them up well tight. Place them onto trays and store into the proofer room at 24°C with relative humidity of the 70%.

Bake at 180-200°C for 17-20 minutes.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani