Caramel Cube Croissant
Croissant dough, Caramel namelaka, Caramel cover, Caramel filling and Lamination — an IRCA recipe in 5 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- mixing time (dough)
- 20 min
- resting time (dough, before flattening)
- 40 min
- refrigeration temperature (dough, overnight)
- 2 °C
- heating temperature (namelaka milk)
- 60 °C
- cooling time (namelaka, refrigerator)
- at least 4 h
- whipping time (namelaka)
- 1 min
- resting temperature (laminated dough)
- 0-2 °C
- resting time (laminated dough)
- 2 h
- sheeted dough thickness
- 3 mm
- piece weight (spiral)
- 76 g
- proofing temperature
- 26 °C
- proofing humidity
- 75 %
- baking temperature
- 150 °C
- baking time
- 20 min
Ingredients
Croissant dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 2500 g |
| Fresh milk | 1000 g |
| Salt | 25 g |
| Joypaste Vaniglia Madagascar/bourbon | 15 g |
| Fresh yeast | 120 g |
Caramel namelaka
| Ingredient | Quantity |
|---|---|
| Fresh milk | 250 g |
| Glucose | 10 g |
| Sinfonia Caramel ORO | 350 g |
| Fresh cream | 200 g |
| Lilly Neutro | 40 g |
Caramel cover
| Ingredient | Quantity |
|---|---|
| Chocosmart Caramel Crumble |
Caramel filling
| Ingredient | Quantity |
|---|---|
| Chococream Caramel Fleur de SEL | |
| Irca Toffee D'Or Caramel Filling 15 kg |
Lamination
| Ingredient | Quantity |
|---|---|
| Marbur Croissant 20% | 1000 g |
Method
- Croissant dough
Mix all the ingredients for approximately 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
- Croissant dough
Form a dough and leave for 40 minutes for the leavening to begin, which will then be stopped by flattening the dough.
- Croissant dough
Do a positive blast chilling cycle to have a better result during the bending phase.
- Croissant dough
Leave overnight in the refrigerator, flattened and covered, at 2 degrees.
- Caramel namelaka
Heat the milk with the glucose to approximately 60°C, add the LILLY NEUTRO and mix with an immersion mixer.
- Caramel namelaka
Add the chocolate while continuing to mix.
- Caramel namelaka
Add the cold cream slowly, continuing to mix.
- Caramel namelaka
Cover with cling film and place in the refrigerator for at least 4 hours.
- Caramel namelaka
Beat in a planetary mixer at medium speed with a whisk until you obtain the necessary consistency (about 1 minute).
- Caramel cover
Insert into the CHOCOSMART CARAMEL CRUMBLE.
- Caramel filling
Fill with TOFFEE D'OR CARAMEL and CHOCOCREAM CARAMEL FLEUR DE SEL.
- Lamination
Leaf through, giving a 3 and a 4 fold.
Final composition: Laminate the dough with 1000 g of butter into plates, giving a 3-fold and a 4-fold fold.
Final composition: Let it rest again at 0-2 degrees for 2 hours.
Final composition: Roll out the dough to 3 mm in a sheeter and cut strips 5 cm high and 30 cm long, roll them into a spiral and check that the weight is 76 g.
Final composition: Insert them into the appropriate cube molds and leave to rise at 26 degrees and 75% humidity until completely leavened.
Final composition: Cook at 150 degrees for approximately 20 minutes with pressure cooking.
Final composition: Turn out, cool and fill with the anhydrous creams and decorate with the caramel namelaka.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.