UNIGRÁ S.p.A.

Croissant

FiorFiore Dolci Lievitati

Difficulty 3
Share
Dolci Lievitati 600g
Maxime Melange Gold Cream 120g
Medium-strength flour 600g
Sugar 100g
Full fat milk or water 500g
Brewer's yeast 60g
Maxime Melange 50 500g

Method

DOUGH

  1. Place all the ingredients into the mixer and knead until a smooth and elastic dough is obtained.

  2. Place all the ingredients into a stand mixer and knead until a smooth and elastic dough is achieved.

LAMINATION

  1. Roll out the dough using a sheeter, incorporate the melange, and give it two four-fold turns.

  2. Let it rest again for 5 minutes, covered with a plastic sheet.

  3. Shape the croissants to the desired size and let them proof at 30-32°C (86-89.6°F) with 70% humidity for 60-90 minutes.

BAKING

  1. Bake for 10-20 minutes, depending on the size, in a fan-assisted oven at 160°C (320°F) or a static oven at 180°C (356°F).

  2. Immediately glaze with a mixture of milk and powdered sugar in a 1:1 ratio.

We fuel your passion

With Martini Professional, artisans and professionals find a partner they can rely on.

Blueberry tart with powdered sugar, topped with fresh blueberries, green leaves, and purple edible flowers, with a few berries beside it.