Croissant with Croissant Blend
INGREDIENTS
- 1,000 gr. Croissant Blend Mix
- 140 gr. cooking fat
- 420 gr. water
- 40 gr. yeast
METHOD
- Incorporate 1,000 gr. mix with 140 gr. cooking fat, 420 gr. water and 40 gr. yeast
- Incorporate for 13 minutes
- Allow to rest for 20 minutes
- Open the pastry sheet and add margarine (1/4 of the weight of the ball of dough that you have cut)
- Open 3 x 3 pastry sheets with an interim resting period of 15 minutes. The pastry sheets should have an interim thickness of 15mm. The pastry sheets should have an end thickness of 3mm
- Shape, fill, ferment at 30°C with a humidity of 75% RH
- Bake at 180°C for 35 minutes (100 gr.)
