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Description
Add value to your croissants by dipping them in IRCA Kiron, available in milk, dark and white
Ingredients
40g
Salt
1.1kg
Water
Method
- To make the pastry dissolve the yeast in the cold water, and then add to all the other ingredients (except the Dragsbaek Roll 18).
- Mix for 5 minutes on medium speed
- Roll the dough out, then cover half of the dough with Dragsbaek Roll 18, fold over the remaining dough so as to cover all the margarine
- Give the dough 3 half turns
- Pin down to 15mm, cover with plastic, then rest in the freezer for 20 minutes (ideal dough temperature -11°C to - 12°C)
- After 20 minutes rest, proceed to finish as required
- Cut the dough into large equal sized right angle triangles
- Roll from the base of the triangle to the tip
- Bake at 180°C for 15 minutes until golden
- Allow the croissants to cool
- Melt the Kiron in the microwave, dip each croissant in the Kiron and decorate
