|DOLCE FORNO MAESTRO||g 2500|
|fresh milk - high quality||g 1000|
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON||g 15|
Use a mixer with double arm mixer. Mix all the ingredients for about 20 minutes until you get a smooth and velvety paste with
soft consistency. Form a dough and leave to stand for 40 minutes until the leavening starts, which will then be blocked by flattening
the dough. Divide into two pastones and make a positive felling cycle to have a better result when bending.
Peel the mash with a 1000g butter plate. Make a simple collection then give 1 fold to 3,
then 1 fold at 4-rest for 20 minutes (keep the mixture at -5 / -7 ° C).
Spread on the table and cut out triangles to roll up in the classic shape.
Knock down the croissants in negative and use them as needed or place on baking sheet with baking paper, polish with egg yolk, milk and dextrose (300g-150g-20g) and let rise for 5/6 hours at 24 ° C. Polish again and bake at 170 ° C and cook for about 17 minutes.
|type 00 white flour||g 600|
|unsalted butter 82% fat||g 90|
Mix the powders with water, butter and pistachio paste.
Put in nylon bags to rest in the fridge for 24 hours.