CROISSANTS MADE WITH CROISSANT PLUS
PASTRY LEAVENED PRODUCT FOR BREAKFAST
Difficulty level
PASTRY LEAVENED PRODUCT FOR BREAKFAST
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.
Ingredients
| CHOCOBAKE CHOCOLAT | To Taste |
| NOUGATY GIANDUIA | To Taste |
| PASSATA ALBICOCCA TIPO ORO | To Taste |
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.
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.
Chocolatier and Pastry Chef
