Campfire Qube

Dough Procedure

Mix all ingredients: 5 mins slow, 3 mins fast, until fully formed with 100% gluten.
Separate 10% of the dough, then color them red and green separately.
Bulk ferment for 10–15 mins, then rest in the freezer for 30 mins to 1 hour, or overnight at -6°C.
Dough and butter should be the same temperature: 10°C.
Encase the butter with the dough and fold the dough in the sheeter with Mimetic 20 using a double book fold, then rest for 30 minutes, then fold again with a single fold.
Rest the dough in the chiller for 10 minutes in between folds.
Then final sheet to 5 mm thickness in the sheeter.
Cut the laminated dough into 8 cm x 20 cm, then roll and place into a greased pan.
Proof for 2 hours at 27°C, 80% humidity.
Then bake in the oven for 25 minutes at 180°C.
Rest before serving and place fillings.

Place Cremfil Ultim hazelnut in a piping bag then pipe inside the croissant cube
Melt the Carat Coverlux Dark according to instructions then dip the croissant then let it set.
Add the big marshmallows then torch it lightly to be like smores.