Croissant bi colour by Grégory Soulavie

le 26 décembre 2018 - Recipes
0 commentaire

Natural dough

(about 25 units)

Ingredients

-700 g Flour T55 (13% proteins)

-275 g Water

-50 g Liquid cream 35%

-15 g Salt

-15 g Yeast

-100 g Sugar

-50 g Butter

-400 g Butter (tourage)

Directions

1. Knead 5 minutes in 1st speed. Then about 4 minutes in 2nd speed.

2. Temperature of the dough 24°C.

3. Rising time: 15 minutes at room temperature.

4. Cool down the dough. Put Butter (tourage) in the dough.

5. Do a double fold and do a simple fold.

Cocoa dough

Ingredients

-100 g Flour T55 (13% proteins)

-40 g Water

-8 g Liquid cream 35%

-2 g Salt

-2,3 g Yeast fresh

-15 g Sugar

-10 g Pure cocoa POWDER CÉMOI

-10 g Butter

Directions

1. Knead 5 minutes in 1st speed. Then about 4 minutes in 2nd speed.

2. Temperature of the dough 24°C.

3. Rising time: 15 minutes at room temperature. Cool down the dough. Put Butter (tourage) in the dough.

4. Do a double fold and do a simple fold. Humidify the cocoa dough to the size of the dough with butter. Superimpose them.

5. Place in the refrigerator at 4°C for about 1 hour.

Banana compote

Ingredients

-25 g Frozen Banana puree

-30 g Sugar

-60 g Water

-1,4 g Gellan gum (Louis François)

-9 g Lemon juice

Directions

1. Heat to a boil. Stir continuously over a gentle heat for one minute.

2. Pour into the mold and let cool at 4°C.

Garnish

Ingredients

-25 units CÉMOI Bakery Sticks 44%

Assembly

1. Cut the banana compote to the size of the bakery sticks. Put in
the freezer.

2. Spread the dough with the rolling machine until 3 mm thick. Relax the dough and cut the croissants.

3. Place the bakery sticks with the banana compote in the croissants.

4. Roll the croissants and put on a baking sheet. Let rise for about 2 hours at
24-25°C.

5. Brush on egg. Bake for about 20 minutes in a convection oven at 170°C.

Les commentaires

JE DONNE MON AVIS