CROISSANT PRONTOFORNO

Knead all the ingredients for a few minutes until a smooth and homogeneous dough is obtained (dough temperature 26–28°C). Let the dough rest, covered with plastic wrap, for about 10 minutes at room temperature. Roll out the dough with a sheeter and place the margarine for laminating in the center, folding it like a wallet. Laminate the prepared dough, give 2 single folds, and let it rest, covered with plastic wrap, for about 5 minutes at room temperature. Roll out the dough to a thickness of 3–4 mm, cut into triangles of the desired size, fill with cream or jam as desired, roll up, and place on a tray. Let rise in a proofer at 28–30°C for about 90–120 minutes with 80% relative humidity. Once proofed, place in a blast chiller for 30 minutes, store in well-sealed plastic bags, and keep in the freezer. Bake in a convection oven at 160–170°C or in a static oven at 180–190°C for about 20 minutes.