Preparation
Ingredients
- TOP LIEVITATI 1000g
- Flour W 330 1000g
- Sugar 180g
- Salt 20g
- Whole eggs 150g
- Brewer’s yeast 100g
- Cold water 800g
- Crystal melange cream 100g
- Essenza melange 50% 1000g
Preparation
Mix all ingredients at medium speed for about 12 minutes. Let the dough rest at room temperature for 30 minutes, then roll it out to a thickness of 2 cm using a dough sheeter and chill in the refrigerator for about 1 hour. Laminate with Essenza Melange, giving 2 folds of 4. Roll out the dough, cut the croissants, shape them, and proof at 28°C for about 90 minutes. Glaze and bake at 170°C for 15 minutes with the vent closed and 3-4 minutes with the vent open.
