Ingredients

Group Dough 1
Ingredient
KG
Weight (%)
Bread Flour
0.700
100
BAKELS SWEET DOUGH BLEND
0.140
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.014
2
BAKELS DAIRY BLEND
0.035
5
Eggs
0.070
10
Water
0.336
48
Total Weight: 1.295
Group Roll in fat
Ingredient
KG
Weight (%)
BAKELS DAIRY BLEND
0.420
45
BAKELS DAIRY BLEND
0.180
60
Total Weight: 0.600
Group Dough 2
Ingredient
KG
Weight (%)
Bread Flour
0.300
100
BAKELS SWEET DOUGH BLEND
0.060
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
2
BAKELS DAIRY BLEND
0.015
5
Eggs
0.030
10
Water
0.144
48
Strawberry Red Food Color
0.001
1.6
Total Weight: 0.556
Group Filling
Ingredient
KG
Weight (%)
Sugar
0.125
100
Water
0.125
12.5
BAKELS LES FRUITS 50% CRANBERRY
0.500
100
Total Weight: 0.750

Method

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

Ingredients

Group Dough 1
Ingredient
KG
Weight (%)
Bread Flour
0.700
100
BAKELS SWEET DOUGH BLEND
0.140
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.014
2
BAKELS DAIRY BLEND
0.035
5
Eggs
0.070
10
Water
0.336
48
Total Weight: 1.295
Group Roll in fat
Ingredient
KG
Weight (%)
BAKELS DAIRY BLEND
0.420
45
BAKELS DAIRY BLEND
0.180
60
Total Weight: 0.600
Group Dough 2
Ingredient
KG
Weight (%)
Bread Flour
0.300
100
BAKELS SWEET DOUGH BLEND
0.060
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
2
BAKELS DAIRY BLEND
0.015
5
Eggs
0.030
10
Water
0.144
48
Strawberry Red Food Color
0.001
1.6
Total Weight: 0.556
Group Filling
Ingredient
KG
Weight (%)
Sugar
0.125
100
Water
0.125
12.5
BAKELS LES FRUITS 50% CRANBERRY
0.500
100
Total Weight: 0.750

Method

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.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Croissant