Recipe

1 Kg flour (16 ° C)

120g sugar

30g Vanoise invert sugar

 20g salt

 20g Vanoise instant yeast

10g Vanoise croissant improver

100g milk

 100g egg

350g cold water

Cool the eggs and milk well.

500g Crescent sp gold leaf

Progression

- In the bowl of the kneader, knead the flour, salt, improver, eggs, milk and water at 1st speed for 8 min.

- Add the sugars and continue to knead for another 8 minutes at 1st speed.

- Add the yeast and knead for a further 7 min at 1st speed.

- Fold the dough and let stand at least 45 min.

- Roll out the dough, wrap and freeze for the next day.

Almond paste, orange

 500g powdered white almonds

70g caster sugar

 130g orange marmalade

Preparation

 Mix all the ingredients together, film on contact and keep in the fridge.

Preparation and finishing

 - Defrost the dough and cut it into two parts (two rectangles 30/40).

- Roll out the margarine to have a 26/30 cm rectangle, place the margarine on 2/3 of the dough, fold over and start with a double turn.

- Cool for 20 min and give a simple turn then spread over 4 mm thick.

- Shape, and pass through the growth chamber for 2 hours 30 minutes at 30 ° C and 70% humidity.

- Brown and cook for 16 min at 165 ° C ventilation 2 Special cut-out filled croissant