Artisan Croissants using IREKS Craft Malt

Method

• Mixing time: 3 + 3 minutes

• Dough temperature: approx. 20° C

• Bulk fermentation time: approx. 15 minutes

• Fold in 0.250 kg roll-in shortening per each kg dough with 3 single turns. It is recommended to observe short relaxation times between the individual turns and to not go below a dough thickness of approx. 10 mm when folding further.

• Filling

  Mixing time: Mix all the ingredients, apart from the chocolate drops, briefly until smooth.

• Swelling time: approx. 1 hour

• Scaling weight: approx. 0.035 kg

• Final proof: approx. 40 minutes

• Baking temperature: 210° C, giving a little steam

• Baking time: 15 – 18 minutes

• Instructions for Use:

  Mix the Malt Extract/BACKEXTRAKT, IREKS PREMIUM CUSTARD, whole egg and water briefly until smooth. Subsequently, add the chocolate drops. Allow the chocolate cream-malt extract filling to swell before further processing. Roll out the folded dough to a thickness of 2.5 mm with a width of 50 cm. Cut triangles of 25 cm x 12 cm (height x width), fill with the chocolate cream malt extract filling, process into croissants and allow to prove. Sprinkle the dough pieces with the topping at ¾ proof. Subsequently, bake giving a little steam and open the damper 3 – 5 minutes before unloading from the oven for stabilization. After baking, glaze the baked goods with apricot jelly and sift with sweet snow powder and top with chopped almonds.