Holiday Croissants Recipe | by Puratos

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 10 cm x 30 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.

Topping and Filling Procedure

Place Vivafil Strawberry in a pipping bag then pipe side the baked croissants then dust with snow powder afterwards
Whip Ambiante until medium peaks then place in a pipping bag with a st. honore tip then pipe sideways.
Add toppers for decoration

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