deZaan Carbon Black Croissant

deZaan Carbon Black Croissant

Croissant made with a dark and rich cocoa
Prep Time: 15 minutes
Cook Time: 8 hours
Course: Dessert
Cuisine: Dutch
Keyword: Croissant
Difficulty: Easy
Brand: deZaan
Servings: 40 portions

Equipment

  • 1 spiral mixer
  • 1 Freezer
  • 1 Oven

Ingredients

Instructions

  • In a spiral mixer, mix all ingredients except sheet butter on low speed for 2 minutes until well combined.
  • Increase the speed to high speed and mix until gluten is 80% developed. The final dough temperature should be 24 deg C – 26 deg C
  • Roll the dough into 8mm thickness (30 x 40cm).
  • Wrap the dough and cool in the freezer for 30minutes or until the dough temperature is 10 deg C.
  • Roll butter sheet into 8mm thickness (30 x 20cm) and make sure the temperature is 15 deg C.
  • Fold the butter sheet into the dough.
  • Laminate the dough with 1x single fold and 1x double fold.
  • Rest the dough in the freezer for 20 minutes. Keep the dough temperature in 10 – 15 deg C.
  • Roll the dough into 3mm thickness and cut into triangle shape of 28 x 10 cm.
  • Shape the dough into croissant.
  • Proof the dough at 30 deg C / 75% humidity for 105 – 120 minutes.
  • Bake at 175 deg C using convection oven for 18 minutes.

Notes

(Ratio 1.5 Kg Dough : 500g Butter Sheet)

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