Fruit Croissant
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% QS Vruchten Geel (Fruit Bread)
- 600 g - 6% Fresh Yeast
- 150 g - 1.5% Salt
- 6000 g - 60% Water approx.
Filling:
- 3000 g - 30% Cranberry
Laminate:
- 3000 g - 30% Margarine specially for laminate
Working method
- Mix all ingredients into a dough which is not fully developed. After kneading directly mix the filling in
- Dough temperature: approx. 20ºC
- Dough rest: Approx. 10 minutes in the refrigerator
- Fold the crusted margarine or butter in the dough. In the three and a halve French turns (three times three). In between turns chill the dough in the refrigerato.
- Roll the dough into a slice of approx. 2,5 mm thick. Cut into triagles (18x20x20). Then mould croissants
- Final proof: Approx. 60 minutes at 28ºC
- Baking: approx. 20 minutes at 225ºC, with steam
- Scale dough pieces which are good to process. Mold them square to roll
Notes
Max. shelf life of the dough is approx. 8 weeks.