|DOLCE FORNO MAESTRO||g 3000|
|milk 3.5% fat||g 300|
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON||g 15|
|unsalted butter 82% fat - soft||g 300|
Use a double arm mixer.
Knead all the ingredients (except for the softened butter and the butter-platte) for about 20 minutes.
Add softened butter and knead until obtaining a soft and velvet smooth dough.
Let the dough rest for 20 minutes, to let it start leaven and then place it in the blast chiller to have a better result during the folding.
Laminate the dough with 1 kg of butter-platte, then make a 3-layer fold, then roll out again and make another 4-layer fold.
Let the laminated dough rest in the fridge for 20 minutes, then cut it into triangles and roll them up to create the croissant.
Place them onto trays and store into the proofer room for 5-6 hours at 26°C with relative humidity of 70%.
Bake at 170-190°C for 15-18 minutes.
|caster sugar||g 125|
|red fruit purée||g 600|
Mix the whole eggs with the sugar.
Mix the starch with the water.
Mix together both mixture with the blender until smooth texture.
Add 400 gr of red fruits puree and start cooking gently until boiling point. Cook for 3 minutes to make sure the starch is completely cooked.
Add the remaining defrosted puree (200 gr) mixing well.
Place into a tray, cover and cool down rapidly at 4°C.
Before use, take the fruit custard out of the fridge and mix until smooth consistency.
Fill the croissants with the red fruit cream and the crunchy cream.
Glaze the croissants with the red fruit glaze.
Decorate with Dobla's HOT LIPS.