|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 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.
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.
|CHOCOSMART CIOCCOLATO BIANCO - melted at 32°C||g 200|
|PRALIN DELICRISP TROPICAL||g 40|
Combine the ingredients ad kepp at 32°C
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 MINI PETALS YELLOW DOBLA.
Chocolatier and Pastry Chef