Croissant with Croissant Plus
INGREDIENTS
- 240 gr. Croissant Plus Mix
- 1,000 gr. flour
- 600 gr. water
- 60 gr. yeast powder
- Margarine (1/3 the weight of the pastry ball)
METHOD
- Incorporate 1,000 gr. Flour with 240 gr. of the mixture, 600 gr. water and 60 gr. yeast powder
- Incorporate for 20 minutes. Rest for 20 minutes
- Open pastry sheets and add margarine (1/3 the weight of the pastry ball)
- Open 3 x 3 pastry sheets with an interim resting period of 15 minutes
- The pastry sheets should have an interim thickness of 15mm. The pastry sheets should have an end thickness of 3mm
- Shape, fill, ferment at 30 °C with a humidity of 75% RH
- Bake at 200°C for 35 minutes (100 gr.)
