Croissants

INGREDIENTS

600 g of Milkaut Profesional Butter (1)

500 g of cake flour

500 g of pastry flour

480 ml of water

200 g of Milkaut Profesional Butter (2)

120 g of sugar

50 g of yeast

20 g of salt

 

FILLINGS

 

PISTACHIO DIPLOMAT

500 g of pastry cream

250 ml of Milkaut Profesional Cream 44%

c/n of pistachio paste

c/n of chopped pistachios

c/n of pistachio praliné

DULCE DE LECHE GANACHE 

500 g of Milkaut Profesional Dulce de Leche for Bakery

150 g of Milkaut Profesional Butter

150 g of semi-bitter chocolate

MILKAUT SOLUTIONS

PROCESS

Procedure

Roll out the Milkaut Profesional Butter (1) at room temperature to form a sheet. Keep in a freezer or a refrigerator.

 

Combine the rest of the ingredients to form a smooth and elastic dough. Let it rest overnight at 4 °C.

 

FILLINGS

 

PISTACHIO DIPLOMAT

 

Whip the Milkaut Profesional Cream 44% until soft peaks form and add to a whipped pastry cream.

 

DULCE DE LECHE GANACHE 

 

Melt the chocolate with the Milkaut Profesional Butter, incorporate the Milkaut Profesional Dulce de Leche for Bakery until smooth. Keep at 4 °C. Whip before using.

ASSEMBLY

 

Roll out the dough and lay the butter sheet in the middle, fold the sides of the dough to encase it. Do 1 single fold and 1 double fold, resting in the refrigerator 2 hours between each one. 

Roll out the dough and cut out triangles 8 x 35 cm. Roll up the croissants, brush with egg wash and take to a refrigerator for 2 hours. Let the croissants proof until doubled the size and bake at 180 °C for 20 minutes. 

 

Pistachio filling: fill the croissant with de pistachio diplomat and praliné, decorate with praliné “strings” and chopped pistachios.

Dulce de leche ganache filling: cut an almond croissant in half and pipe the dulce de leche ganache.

TAGS

MILKAUT SOLUTIONS

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