Ingredients

Group Detrémpe
Ingredient
KG
Weight (%)
***Pesto Sauce
1.000
100
Sugar
0.150
15
Salt
0.012
1.2
BAKELS DAIRY BLEND
0.250
25
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Whole Milk
0.190
19
Cold water
0.270
27
APITO STRAWBERRY PASTE
0.005
0.5
Red food color
-
-
Total Weight: 1.897
Group Beurrage
Ingredient
KG
Weight (%)
BAKELS DAIRY BLEND
0.500
-
Total Weight: 0.500
Group Filling
Ingredient
KG
Weight (%)
Cream Cheese
0.300
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.015
-
Total Weight: 0.315

Method

How to do it:

1. Choose a room with a temperature below 25C.
2. Day 1. Combine all the dough ingredients except for the cubed Dairy Blend, Apito Strawberry and food color and knead for 1 minutes, at low speed.
3. Put the dairy blend and knead for 3-4 minutes at low speed.
4. Scale 820g/ pc and French fold.
5. Rest for 6 minutes. Wrap individually and freeze overnight.
6. Add red food color & Apito Strawberry to the remaining 250g detrempe. Knead till you get a solid red color. Divide into 2, wrap and freeze overnight.
7. Day 2. Prepare the cold dairy blend on a wax paper.
8. Cover with another paper and pound butter until 18x18cm. Freeze.
9. Prepare your paton.
10. Lock in the butter and sheet. Rest in fridge for 30 minutes.
11. Single fold and laminate. Rest in fridge for 30 minutes.
12. Double book fold and laminate. Rest in fridge for 30 minutes.
13. Brush with eggwash & Lay in the colored detrempe.
14. Single fold and laminate. Rest in fridge overnight.
15. Day 3. Final Lamination (7mm). Cut, apply the filling & roll into croissant shape.
16. Dry proof and bake at 185C for 28-32 minutes.

Yield

15 pieces

Ingredients

Group Detrémpe
Ingredient
KG
Weight (%)
***Pesto Sauce
1.000
100
Sugar
0.150
15
Salt
0.012
1.2
BAKELS DAIRY BLEND
0.250
25
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Whole Milk
0.190
19
Cold water
0.270
27
APITO STRAWBERRY PASTE
0.005
0.5
Red food color
-
-
Total Weight: 1.897
Group Beurrage
Ingredient
KG
Weight (%)
BAKELS DAIRY BLEND
0.500
-
Total Weight: 0.500
Group Filling
Ingredient
KG
Weight (%)
Cream Cheese
0.300
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.015
-
Total Weight: 0.315

Method

How to do it:

1. Choose a room with a temperature below 25C.
2. Day 1. Combine all the dough ingredients except for the cubed Dairy Blend, Apito Strawberry and food color and knead for 1 minutes, at low speed.
3. Put the dairy blend and knead for 3-4 minutes at low speed.
4. Scale 820g/ pc and French fold.
5. Rest for 6 minutes. Wrap individually and freeze overnight.
6. Add red food color & Apito Strawberry to the remaining 250g detrempe. Knead till you get a solid red color. Divide into 2, wrap and freeze overnight.
7. Day 2. Prepare the cold dairy blend on a wax paper.
8. Cover with another paper and pound butter until 18x18cm. Freeze.
9. Prepare your paton.
10. Lock in the butter and sheet. Rest in fridge for 30 minutes.
11. Single fold and laminate. Rest in fridge for 30 minutes.
12. Double book fold and laminate. Rest in fridge for 30 minutes.
13. Brush with eggwash & Lay in the colored detrempe.
14. Single fold and laminate. Rest in fridge overnight.
15. Day 3. Final Lamination (7mm). Cut, apply the filling & roll into croissant shape.
16. Dry proof and bake at 185C for 28-32 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-lean

Finished Product

Finished Product

Croissant