크로필(CROIFFLE)

CROISSANTS DOUGH

• Mix all ingredients, except second part of butter, at 1st speed for 10 min, and 2nd speed 4 min. The dough should be at 25°C
  after mixing.
  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 2times 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.
  Let cooling down 1h in fridge at 4°C.
  Laminate the croissant dough at 3 thickness and fold in 2 with a little of water between the layers.
  Cut rectangles of 10x7cm to be around 60g/rectangle. Let grow at 28°C for minimum 2h30. Brush some water on
  surfaces to stick some sugar (on the 2 sides) and bake in waffle machine at 180°C until the sugar caramelize on surface.

TOPPING CREAM

• Mix cream cheese with sugar and vanilla seeds with whisk to get soft texture.
  Add fresh cream and whipt all together.
  
  MONTAGE
  You can half bake the Croiffle and finish to bake only when need to be served.
  When the Croiffle is hot cover with some topping cream, crumble, caramel, or chocolate sauce…
  You can create different type of topping to personalize the flavours.
  *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)