•Mix for 4 minutes on 1st speed.
•Add Mimetic 20 in the second stage of mixing.
•Continue mixing for 6 minutes on 2nd speed.
•Note: Maintain dough temperature at 26°C.
•Allow the dough to rest for 30 minutes.
•Sheet down the dough to a thickness of 3.2mm and place in the freezer.
•Laminate until 2.9 thick. Cut triangles of 12cm by 17cm. Make 5 marks in the smaller end of the croissant.
•Pipe a line of Custard cream. Roll up so the marks are on top of croissant.
•Let the dough ferment for 60 minutes at 28C with 80% humidity
•Spray with sunset glaze and sprinkle nuts on top.
•Preheat the oven to 220C for both top and bottom
•Bake the dough for 10 minutes
