Two-colour croissant
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.25 kg
Table salt
6.25 g
Sterilised milk
0.083 l
Water
0.066 l
Margarine puff pastry
0.134 kg
Cocoa
0.004 kg
Elaboration
- Knead all the ingredients for 10'. Until it has an elastic consistency.
- Separate a third of the mass and add the cocoa.
- Do not shape.
- In the laminator, between baking paper, spread the margarine with a little flour.
- Roll out the dough and add a little fat inside. Roll out.
- Make a single turn and without letting it rest, a double turn.
- With the help of a brush, add a little water to the surface of the dough and stick the cocoa to it.
- Laminate 0.5 cm thick.
- Cut the pieces with a croissant roll and form the croissant shapes.
- Ferment the pieces between 1 h 45 minutes and 2 h at 28 ºC with 80 % humidity.
- Preheat the oven to 210 ºC.
- Brush with egg.
- Cook at 210 ºC for approximately 18 to 20 minutes.
Observations:
- Approximate unit weight 80-90 g.
- Per kg of dough, 300 g of margarine puff pastry and approximately 75 g of cocoa.
- In a modular oven, program 3 (ceiling) -4 (mouth) -3 (floor), open shot.
Nutritional information (1 portion)
Energy
429.87
kcal
Carbohydrates
47.54
g
Proteins
6.66
g
Lipids
23.1
g
Fiber
2.62
g
Saturates
6.22
g
Monounsaturated fatty acids
6.0
g
Polyunsaturated fatty acids
10.36
g
Cholesterol
33.12
mg
Calcium
31.89
mg
Iron
1.14
mg
Zinc
0.6
mg
Vitamin A
5.85
ug
Vitamin C
0.3
g
Folic acid
51.2
ug
Salt (Sodium)
721.13
mg
Sugars
6.84
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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