Croissant Aux Fraises
Croissant Dough
Baker’s % | |
Bread Flour | 90 |
Cake Flour | 10 |
Instant Dry Yeast | 2 |
Bread Improver | 0.5 |
Sugar | 12 |
Salt | 1.6 |
Skim Milk Powder | 2 |
Whole Egg | 10 |
PALFFY 780 LTU | 8 |
Water | 48 |
Roll In
%/dough | |
CLASSICO 340 LT | 25 |
Method
Mixing Time | ↓L6′ M2′ |
Dough Temperature | 25 °C |
Fermentation Time | 60 minutes |
Dividing | 1800g |
Retard Temperature | -5°C |
1st Retard Time | Overnight |
1st Folding | Single Fold X 2 times |
2nd Retard Time | 1-2 hours |
2nd Folding | Single Fold X 1 time |
Make form | Refer below |
Final Proofing Time | 75 minutes |
Proofing Condition | 35°C/80% |
Baking Temperature | 180°C / Rotating Oven |
Baking Time | 20 minutes |
*The arrow shows timing to add margarine.
Bi-Colour Dough
Baker’s % | |
Bread Flour | 90 |
Cake Flour | 10 |
Instant Dry Yeast | 2 |
Bread Improver | 0.5 |
Sugar | 12 |
Salt | 1.6 |
Skim Milk Powder | 2 |
Whole Egg | 10 |
PALFFY 780 LTU | 8 |
Water | 48 |
Red Colouring | 1 |
Process
- Method is the same as mixing croissant dough.
- After mix, divide 800g per piece & wrap. Place in the chiller.
- Take out from chiller 5 minutes before using it.
Filling
30g/pcs | |
FILLING ACE MILK | 300 |
Strawberry Jam | 80 |
Process
- Combine both ingredients together & mix well.
- Place in the chiller & use whenever you need it.
Sugar Syrup
g | |
Water | 100 |
Sugar | 100 |
Process
- Combine both ingredients together & boil them. Leave it cool before using.
- You may prepare this in advance & keep in the chiller.
Assemble
- Roll out the ‘RED’ colour dough first into the size of the laminated dough.
- Place it on top of the laminated dough. Brush off flour before placing it.
- Once done, roll the dough into 3.5mm thickness.
- Cut into triangle shapes; cut dimension 25cm X 10cm.
- Roll into Croissant shape then place in a baking tray with baking paper. Leave it out for 15 minutes before starting to proof.
- Once proofed, bake for 18-20 minutes. After baked, transfer to a cooling rack for around 20 minutes before finalise.
- Once cooled, pipe in the fillings from the bottom. After piping the fillings, brush the Croissant with Sugar Syrup.
* You may want to decorate with Fresh Strawberries or anything you like.
Products Used for This Recipe
![PALFFY780LTU](https://www.vivo.sg/wp-content/uploads/2019/07/Blk-MG.jpg)
PALFFY780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
![CLASSICO 340LT](https://www.vivo.sg/wp-content/uploads/2019/05/G0A0274★.jpg)
CLASSICO 340LT
High-grade compound margarine with good workability and rich buttery taste.
- Packing: 1kg*10
- Storage: 3℃-7℃
- Shelf Life: 240days
![FILLING ACE MILK](https://www.vivo.sg/wp-content/uploads/2019/07/ACE-MILK.jpg)
FILLING ACE MILK
Room temperature storage filling with good baking stability and rich milky taste.
- Packing: 3kg*5
- Storage: Below 25℃
- Shelf Life: 240days
![](https://www.vivo.sg/wp-content/uploads/2019/06/Path-64-copy-2.png)