Brioche Choco Croissants

Name: Brioche Choco Croissants
Ingredients: 800 g - 80% Flour; 200 g - 20% SONNET BRIOCHEMIX 30%; 60 g - 6% Fresh Yeast; 50 g - 5% Dairy Butter; 20 g - 2% Salt; 400 g - 40% Water ca.; 300 g - 30% Laminating butter; Credin Chocolate filling; Credin Chocolate coating

Brioche Choco Croissants based on Sonnet Brioche 30%, Credin Chocolate filling and Credin Chocolate coating.

Ingredients

Dough:

800 g – 80% Flour
200 g – 20% SONNET BRIOCHEMIX 30%
60 g – 6% Fresh Yeast
50 g – 5% Dairy Butter
20 g – 2% Salt
400 g – 40% Water ca.

Laminating butter:

300 g – 30% Laminating butter

Finishing:

Credin Chocolate filling
Credin Chocolate coating

Working method

Make croissants:

Mix all ingredients into a dough. Mix approx. 8 minutes in low gear.
Divide the dough into pieces approx 1400 grams. Place these well covered in the freezer for at least 1 hour.
Weigh out 300 grams of laminating butter for each 1400 gram piece of dough.
Fold in the butter to each piece of dough and fold twice into three (2 x 4).
Cool the laminated dough pieces back in the refrigerator for about 30 minutes.
Roll out each laminated piece of dough to a thickness of 3 mm and cut into pieces of 8 x 25 centimeter. Mold these dough pieces into croissants.
Final proof approx. 120 minutes.
Bake approx. 20 minutes at 180°C.
After cooling down sufficiently, fill with Credin Chocolate filling and decorate with Credin Chocolate coating.