Yeast puff pastry

• 1 kg flour

• 120 g sugar

• 20 g salt

• 150 g Delicious

• 10 g Vanoise croissant improver

• 20 g Vanoise instant yeast

• 150 g eggs

• 100 g lukewarm milk (30 ° C)

• 350 g cold water

• 500 g Special croissant gold leaf

- Prepare a small leaven with the milk, the yeast, 20g sugar, mix well and cover with 100g of flour (prepare 30 min in advance).

- Knead all the ingredients for 4 min at 1st speed.

- Add the sourdough and knead for 8 min at 2nd speed.

- Fold the dough, cover and let stand for 20 min.

- Spread the dough on a 40/60 baking sheet and freeze.

Feed

Lemon Cream

• 250 g lemon juice

• 250 g sugar

• 310 g eggs

• 25 g Vanoise cream powder

• 10 g Flour

• 250 g water

- Bring the lemon juice, water and half the sugar to a boil.

- In a bowl, mix the eggs, cream powder, flour and the rest of the sugar.

 - Pour the hot juice over it, mix well and put back on the heat to finish cooking.

- Cool before use.

Finish

 - Defrost the croissant dough, give 2 turns (1 single + 1 double).

 - Roll out over 6 mm thickness, cut out the strips and place in the center of the molds.

- Leave to rise for 2 hours at 32 ° C and 70% humidity, brown and cook for 20 min at 170 ° C.

- Fill with the smoothed cream, sprinkle with icing sugar.