Blackery croissant
Airy Blackery croissant with a crispy, layered structure and rich buttery flavor, refined with a hint of vanilla.
Ingredients
2gVanilla
550gmilk
100gbutter
1000gBlackery Forte Mix
120gsugar
17gSalt
40gfresh yeast
500gTour or puff butter
Preparation
- Knead all ingredients, except the tour or puff butter, into a homogeneous dough.
- Let the dough rest for 20 minutes at room temperature. Then cool it for 30 minutes in the blast chiller and let it rest for 12 hours at 4°C.
- Prepare the tour or puff butter into an even slab. Roll out the dough and completely enclose the 500 grams of tour butter in the dough.
- Roll out the dough and give a double turn: fold both ends inward and then fold the dough in half to create four layers.
- Turn the dough a quarter turn, roll out again, and give a single turn by folding the dough into thirds.
- Wrap the dough and let it rest for 30 minutes in the freezer and then at least 30 minutes in the refrigerator.
- Roll out the dough, cut and shape the croissants. Let them rise in a proofing cabinet at 28°C.
- Bake at 190°C.
