CARAMEL CUBE CROISSANT
Caramel Corner Sigep 2024
Difficulty level
Caramel Corner Sigep 2024
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.
