GIANDUJA CROISSANT 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
| NOUGATY GIANDUIA | To Taste |
| GRANELLA DI NOCCIOLA | To Taste |
| eggs | To Taste |
Roll out the dough to 4-5 mm and cut it into triangles, fill them in the middle with NOUGATY and roll them up well tight. Place them onto trays and store into the proofer room at 24°C with relative humidity of the 70%.
Brush the croissants with egg and decorate with GRANELLA DI NOCCIOLE. Bake at 180-200°C for 17-20 minutes.
Chocolatier and Pastry Chef
