Gingi's Christmas

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 Carat Supercrem Pistachio in a piping bag then pipe inside the croissant cube
Melt the Carat Coverlux white according to instructions then dip the croissant then let it set.
Whip Ambiante into medium peaks then add green food color.
Pipe the Christmas tree with a star tipped piping bag.
Dust the finished good with snow powder.