Ingredients
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1.9 kg 4 lbs 3 oz kg Carr's Strong Flour 16kg
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0.04 kg 0 lbs 1 oz kg Salt
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0.1 kg 0 lbs 4 oz kg Sudzucker Caster Sugar 25kg
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1.1 kg 2 lbs 7 oz kg Water
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0.12 kg 0 lbs 4 oz kg AB Mauri Pinnacle Baker's Yeast
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0.15 kg 0 lbs 5 oz kg Skimmed Milk Powder
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0.9 kg 1 lbs 16 oz kg Crispuff Pastry Margarine
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Cubed Croissants
Innovative pastries have been highly on trend in 2024. They make for beautiful displays in windows and cabinets and also are delicious with a coffee!
Method
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- To make the pastry dissolve the yeast in the cold water, and then add to all the other ingredients (except the Crispuff Pastry Margarine).
- Mix for 5 minutes on medium speed
- Roll the dough out, then cover half of the dough with Crispuff Pastry and Margarine, 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 pastry into 6cm (width) strips and 75cm (length)
- Roll width way
- Place into square tin and place another tin on top with a heavy oven proof object on top to stop the dough from over flowing
- Bake at 160°C for 50 minutes
- Fill the croissants with chosen filling
- Dip croissant into chosen topping and decorate
Our flavours included White Hazelnut (IRCA Coverdecor White to top and filled with IRCA Nocciolata Bianca) Caramel Biscoff (Macphie 5th Avenue Caramel Icing to top and filled with Biscoff spread), Strawberry and Cream (IRCA Coverdecor Fragola to top and filled with Mactop Extra) Double Chocolate (Macphie 5th Avenue Dark Chocolate on top and filled with IRCA Nocciolata) and lastly Pistachio (topped and filled with Crema Vela Pistachio)
