IRCA | ITALIAN STYLE CROISSANT : HAZELNUT

Ingredients

DOLCE FORNO MAESTRO g 3000
water g 400
milk 3.5% fat g 300
eggs g 450
salt g 30
yeast g 120
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15
unsalted butter 82% fat - soft g 300

Preparation

Use a double arm mixer.

Knead all the ingredients (except the butter) for about 20 minutes.

Add the butter and knead until obtained a soft and smooth dough.

Let the dough rest for 20 minutes at room temperature.

Blast chill at positive temperature the dough.

 

Ingredients

butter-platte g 1000

Preparation

Laminate the dough with the platte butter giving a single and a double fold.

Cover the dough with a plastic foil and refrigerate at 2-5°C for 20 min.

Ingredients

NOCCIOLATA BIANCA qb

Ingredients

CHOCOSMART CIOCCOLATO - melted at 32°C g 200
GRANELLA DI NOCCIOLA g 40

Preparation

Combine the ingredients ad keep at 32°C

Final composition

Laminate the dough to a thickness of 3mm, then cut into 10x30cm triangles and roll them to form croissants.

Place the croissants to proove at a temperature of 26 ° C with humidity  70% for 5-6 hours.

Cook at 170 ° C for 25 minutes.

Once cold, fill and glaze.

Decorate with SUNFLOWER 2D and GREEN PETALS MINI DOBLA.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef