UNIGRÁ S.p.A.

Dubai Croissant

Caravella Gran Pistacchio

Difficulty 3
60 Minutes
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Strong flour 320/360 W (13%protein) 1.000g
Water at 4°C 280g
Milk full fat at 4°C 200g
Fresh Yeast 40g
Sugar 120g
Butter or Martini Melange Cream Cake 125g
Honey (Optional) 20g
Salt 20g
gr of Melange SF/CRS 500
Mascarpone 500g
Caravella Gran Pistacchio 250g

Method

Croissant Dough

  1. Knead all the ingredients in a mixer until you get a smooth and homogeneous mass.

  2. Let the dough stand at room temperature for 30 min to 1 hour.

  3. With the dough sheeter, roll out the dough to a thickness of 6 mm covered with plastic cloth.

  4. put it in the freezer for 1 hour, then put the dough in the refrigerator (+4/+6°C) for 12.

  5. Insert the margarine sheet and give 2 double fold at 4 (6 mm thick).

  6. Let rest again for 15 min in the refrigerator (+4°C) covered with a plastic sheet.

  7. Roll out at 3 mm thick in two passes, form the croissants (form triangles with a base of 9 cm and height 25 cm, roll up to 75/80 g).

  8. Proof the croissants at 30°c 80% humidity) for 2/2,30 hours, checking the leavening.

Cooking

  1. 165°C for 20/22 minutes the last 4 minutes with the valve open.

Gran Pistacchio Cream

  1. Whip together in the planetary machine.

Assembling

  1. Cut the croissant in half, fill up with the Gran Pistacchio Cream.

  2. dust on top the roasted Kataify dough and finish decorating with milk chocolate.

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