Croissants Made with Croissant Plus
Croissant dough, Before-baking filling and After-baking filling — an IRCA recipe in 3 components. Uses Chocobake Chocolate Coating 13 kg and Irca Nocciolata Hazelnut & Cocoa Spread 24 kg.
- water temperature
- 5-10 °C
- resting time
- 5 min
- refrigeration time
- 5 min
- proofing temperature
- 24 °C
- proofing relative humidity
- 70 %
- baking temperature
- 180-200 °C
- baking time
- 17-20 min
Ingredients
Croissant dough
| Ingredient | Quantity |
|---|---|
| Croissant Plus | 1000 g |
| Yeast | 30-50 g |
| Water (5-10°C) | 400-450 g |
| Marbur Platte | 400 g |
Before-baking filling
| Ingredient | Quantity |
|---|---|
| Chocobake Chocolate Coating 13 kgChocobake Chocolat | |
| Nougaty Gianduia | |
| Passata Albicocca Tipo ORO |
After-baking filling
| Ingredient | Quantity |
|---|---|
| Irca Nocciolata Hazelnut & Cocoa Spread 24 kg | |
| Marixcream | |
| Pasta Bitter |
Method
- Croissant dough
Knead the ingredients in a spiral kneading machine or in a plunging arm mixer, until you obtain a velvet smooth dough.
- Croissant dough
Cover the dough with a plastic cloth and let it rest for 5 minutes at room temperature.
- Croissant dough
Roll out the dough into a layer, lay MARBUR PLATTE onto a half and fold so that the other half covers the first. Seal the edges well.
- Croissant dough
Roll out in order to shape the dough into a rectangle again and make a 3-layer fold, then roll out again and make a 4-layer fold.
- Croissant dough
Refrigerate for 5 minutes.
- Before-baking filling
Before rolling the triangle of dough into croissants, you can fill them with the products listed above.
- After-baking filling
Once the fresh baked croissants have cooled down completely, they can be filled with the products from the list above.
Final composition: Roll out the dough to 4-5 mm and cut it into triangles, then roll them up well tight. Place them onto trays and store into the proofer room at 24°C with relative humidity of 70%.
Final composition: Bake at 180-200°C for 17-20 minutes.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.