Croissant with Cremadelizia Cacao (cocoa cream)
Level: Difficult
Preparation time: 60 min
Ingredients
1 kg of flour
20 g of salt
10 g of improver (optional)
80 g of sugar
300 + 500 ml of milk powder + water (alternatively, 300 ml of liquid milk and 200 ml of water)
40 g of brewer’s yeast
110 g of butter
450 g of tourage butter
4 tablespoons of Cremadelizia Cacao Babbi
Preparation
- Dissolve the yeast in some water (which you will take from the listed ingredients). Put all the ingredients in the planetary mixer, except the butter that you will add last. After adding the butter, mix everything until you get a smooth and homogeneous ball. Cover the dough with a sheet of cling film and let it sit for half an hour.
- Take the loaf and beat it several times on the table so that it forms the gluten mesh and gains strength. Put it in a well-covered bowl and then refrigerate for 2 hours.
- Take the loaf and spread it on the work surface giving it a rectangular shape. Flatten it to a thickness of about 1 cm. Now take the 450 g of tourage butter; it’s also sold already flat, otherwise you can flatten it with a rolling pin, giving it a rectangular shape that can fit into the previous dough.
- Place the rectangle of butter in the lower part of the other rectangle; its height must be more or less two thirds of the height of the rectangle of dough. Now fold the upper edge of the dough over the rectangle of butter and close it with the lower edge containing the rectangle of butter.
- Turn it 90º so that the opening is on your right and flatten it with a rolling pin. Cover it with cling film and leave to rest for 2 hours in the fridge. This is the first round.
- Take the rectangle, always with the opening to your right, and fold the lower edge up to two thirds and fold the upper edge over it. Seal the edges and turn 90º. Refrigerate for 40 minutes. This is the second round.
- Take the dough and proceed with the third round in exactly the same way as the previous ones. Refrigerate for another 40 minutes.
- If you want, you can do another round, otherwise flatten the rectangle to a thickness of about 7 mm and get many triangles. Make an incision at the base of the triangle and begin to roll up from the base to the tip.
- Let them rise until they have doubled in size. Brush them with the yolk and bake at 200 °C until golden brown. Remove from the oven and sprinkle with sugar or fill with whatever you like.
- If you want to keep them in the freezer, do it as soon as you have made them (i.e. before they rise). Then, when you want to use them, take them out of the freezer at least 6 hours before and then put them in the oven.
- Take a jar of Cremadelizia Cacao Babbi, make the cocoa oil reabsorb by mixing with a spoon, then put in a sac-à-poche and stuff the croissants.
Ingredients
1 kg of flour
20 g of salt
10 g of improver (optional)
80 g of sugar
300 + 500 ml of milk powder + water (alternatively, 300 ml of liquid milk and 200 ml of water)
40 g of brewer’s yeast
110 g of butter
450 g of tourage butter
4 tablespoons of Cremadelizia Cacao Babbi
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