라즈베리크로와상(RASPBERRY CROISSANT)

CROISSANTS DOUGH

• Mix all ingredients, except second part of butter and color, at 1st speed for 10 min, and 2nd speed 4 min. The dough should be at
  25°C after mixing. Scale one part of the dough at 3kg and mix the rest of the dough with red color.
  Make a ball with a cross with
  a knife and let about 15 min on table before making a flat rectangle and store in fridge at 4°C for few hours. Laminate the dough 4
  times longer than larger, laminate butter 2 times longer than larger, and place the butter on the dough. Cover the butter with
  the dough and fold in 2 again.
  Cut the sides of the dough to see all the layers. Turn 90°, laminate 4 times longer than larger and fold
  in 4. Cut again the sides of the dough.
  Moisten the surface, laminate the colored dough on same size as main dough and stick on the top. Let cooling down 1h in fridge at
  4°C.

RASPBERRY CREAM

• Mix the powders with a little part of cold puree, warm up the rest of the puree and add the first preparation when it’s boiling,
  to cook as custard cream.
  Let cooling down in the fridge.
  
  MONTAGE
  Laminate the croissant dough at 3 thickness and 38cm larger, cut triangles 9x38cm.
  Fill with some cream and roll them with the color outside.
  Let grow at 28°C for minimum 2h30. Brush or spray only egg white before baking in oven at 170°C for around 18min.
  Brush after baking with diluted glucose syrup to give the shiny.
  *BT55°C = T° Mixing Room + T° Flour + T°
  Water
  Example to calculate T° of Water:
  BT55°C = 22°C + 20°C + x (x=13°C)