Jam Filled Croissants

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Dough Procedure

Mix all ingredients 5 mins slow, 3 mins fast until fully formed 100% gluten.
Bulk ferment for 10-15 mins then rest in the freezer for 30mins -1 hour or overnight -6’c. Dough and butter should be same temp. 10’c
Encase the butter with the dough and fold the dough in the sheeter with Aristo primeur with a double book fold then rest for 30 minutes then fold again with a single fold. Resting dough in the chiller 10 minutes in between.
Then Final Sheet 5mm thinness in the sheeter. Cut the laminated dough by 10CM X 30CM then roll and place into a greased pan
Proof for 2 hours in a 27’c 80% humidity.
Then bake in the oven for 25 minutes in a 180’c oven
Rest before serving and place fillings

Mix Vivafil and Topfil Strawberry together then pipe inside the baked croissants.