Croissant dough

• 1 kg flour
• 120g sugar
• 30g vanoise invert sugar
• 20g salt
• 30g Vanoise instant yeast
• 10g vanoise croissant improver
• 100g The Delicious
• 100g cold milk
• 100g eggs
• 300g cold water
• 
  

- Technical

• Incorporation: put all the dough ingredients in the mixer / kneader bowl except Mezij

• Frasage: 5min 1st speed

• Consistency: + - soft dough

• Kneading: 8 min 2nd speed

• Consistency: soft paste

• Temperature: 25 ° C

• Weighing: desired weight

• Rounding: tight in oval shape

• Pointing: 25 min / 35 min at room temperature, Flatten and freeze

• Tourage: 3 single laps

• Relaxation: 1 hour in the fridge

• Shaping: lower to 4 mm, detail the desired shapes

• Fermentation: 2h30 at 30 ° C

• Gilding: with egg

• Cooking: 18 min at 170 ° C

• Penetrant penetrant testing: on a grid

Pastry cream

- Cold custard

• 500g cold milk
• 500g cold water
• 350g cold cream powder
• 3 to 4 min with a mixer or whisk

• Cover and leave until use

- Hot pastry cream

• 1 L milk
• 150g sugar
• 120g cream powder

• Cook the cream well, cover and let cool.

Garnish

Gold excel icing nugget

- Technical:

• Roll out the dough to 3 mm thick, 40 cm wide

• Spread a layer of pastry cream, sprinkle as desired with nuggets

• Fold the dough and cut on 5 cm wide