Preparation
Ingredients
- DOLCE RICORRENZA CL 600g
- Crystal melange 25% cream-cake 120g
- Medium strength flour 600g
- Whole milk 600g
- Brewer’s yeast 60g
- Crystal melange 25% sfoglia-croissant 600g
Preparation
Introduce Dolce Ricorrenza CL, 25% Crystal Melange, flour, milk, and brewer’s yeast into the mixer. Work until a smooth and elastic dough is obtained. Let the dough rest on the work surface for 10 minutes, covered with a sheet of plastic. Roll out the dough using a sheeter, incorporate 25% Crystal Melange, and give 2 folds of 4. Let the dough rest again for 5 minutes on the work surface, covering it with a sheet of plastic. Shape the croissants to the desired size and proof at 30–32°C with 70% humidity for 60–90 minutes.
SWEET:
Bake in a ventilated oven at 160°C or in a static oven at 180°C for 10–20 minutes, depending on the size. Glaze with milk and sugar.
SAVORY:
Glaze with whole egg, decorate with Cerealtop Light or Dark, and bake in a ventilated oven at 170°C or in a static oven at 200°C for 10–18 minutes, depending on the size.
