Croissant aux Canneberge
18-001
Group Dough 1
Ingredient
KG
%
Bread Flour
0.700
100.00
BAKELS SWEET DOUGH BLEND
0.140
20.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.014
2.00
BAKELS DAIRY BLEND
0.035
5.00
Eggs
0.070
10.00
Water
0.336
48.00
Total Weight: 1.295
Group Roll in fat
Ingredient
KG
%
BAKELS DAIRY BLEND
0.420
45.00
BAKELS DAIRY BLEND
0.180
60.00
Total Weight: 0.600
Group Dough 2
Ingredient
KG
%
Bread Flour
0.300
100.00
BAKELS SWEET DOUGH BLEND
0.060
20.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
2.00
BAKELS DAIRY BLEND
0.015
5.00
Eggs
0.030
10.00
Water
0.144
48.00
Strawberry Red Food Color
0.001
1.60
Total Weight: 0.556
Group Filling
Ingredient
KG
%
Sugar
0.125
100.00
Water
0.125
12.50
BAKELS LES FRUITS 50% CRANBERRY
0.500
100.00
Total Weight: 0.750
How to do it:
Dough 1 and Dough 2:
1. Prepare two doughs (plain dough/dough 1 and colored dough/dough 2. Mix all ingredients except for the roll in fat.
2. Mix for 2 minutes low speed and 3 minutes high speed.
3. Remove dough from the bowl, sheet to a rectangular shape and rest dough in refrigerator for 30 minutes under plastic cover.
4. Pin out on bench to 100 mm thickness.
5. Place roll-in fat on half the dough and fold over.
6. Give three (3) half turns with resting period in the chiller between turns.
7. For the final sheeting, put dough 2 on top of dough 1. Then sheet until 3mm thickness.
8. Cut into triangles 100 mm along base, 150 mm along other two sides.
9. Roll up from the base and shape into a crescent shape.
10. Dry proof and bake at 200°C for approximately 15 minutes.
Filling:
1. Make a syrup. Place Sugar and water in a saucepan and bring to boil until soft boil.
2. Remove from the saucepan then add Les Fruit Cranberry 50%
3. Place in a piping bag.
Assembly:
1. Create a hole on the base of the baked croissant.
2. Pipe 15-20g filling.
3. Decorate as desired.
Yield: 34 pieces
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