TWO-FLAVOR SQUARES CROISSANT
SQUARES CROISSANT WITH 5 DIFFERENT TWO-FLAVOR FILLING.
|PANDORA GRAN SVILUPPO||g 1000|
|fresh yeast||g 30-40|
Knead all the ingredients until you get a smooth and dry dough.
Let the dough rest well covered for 5 minutes at room temperature.
Then roll out the dough with the dough sheeter giving at it a rectangular shape.
Cover tightly and let the dough cool down for at least 30 minutes in the fridge or blast chiller at a temperature of 2-4 ° C.
|KASTLE CROISSANT||g 400|
Roll out the dough and proceed to incorpored the KASTLE CROISSANT (260 g / kg of dough).
Give 2 folds to 4 (2 double turn).
After the last fold, let the dough to rest for 10-15 minutes in the fridge.
Fill a cylindrical silicone mold (SF022 SILIKOMART) with 10 gr of CUKICREAM.
Leave it to get hard in a blast chiller at a negative temperature.
Then pour 10 g of FRUTTIDOR into the same mold and put everything back into the blast chiller.
Remove the disks (CUKICREAM + FRUTTIDOR) from the silicone mold and store them in the freezer until use.
Roll out the croissant dough about 4 mm high.
Cut out squares measuring 9x9 cm.
Let it rise for about 90 minutes at a temperature of 26-28 °C with relative humidity of 80%.
Once reached full leavening, insert the frozen two-flavor filling in the center of the square, applying pressure.
Bake for about 18-20 min at a temperature of 170-180 °C depending on the oven used.
As soon as they are baked, polish them with the BLITZ.
Decorate the edges of the squares with a sprinkle of BIANCANEVE PLUS.