- 1000g – Bread Flour
- 20g – Instant dry yeast
- 90g – Sugar
- 20g – Salt
- 500g – Cold water
- 90 – Unsalted butter
- 50g – Full cream milk powder
- 500g – Sheet Butter
(Ratio 1,5 Kg Dough : 500Butter Sheet)
- In a spiral mixer, mix all ingredients except sheet butter with low speed for 2 minutes until well combined.
- After well combined, increase the speed to high speed and mix until gluten is 80% developed. The final dough temperature should be 24 – 26 deg C
- Roll the dough into 0.8cm thickness (30 x 40cm).
- Wrap the dough and cool in the freezer for 30 minutes or until the dough temperature is 10 deg C.
- Roll butter sheet into 0.8cm thickness (30 x 20cm) and make sure the temperature is 15 deg C.
- Fold the butter sheet into the dough.
- Laminate the dough with 1x single fold and 1x double fold.
- Rest the dough in the freezer for 20 minutes. Keep the dough temperature in 10 – 15 deg C.
- Roll the dough into 0.5cm thickness.
- Slice the dough into 0.5cm width.
- 1000g – Bread Flour
- 20g – Instant dry yeast
- 80g – Deep Russet Cocoa Powder
- 90g – Sugar
- 20g – Salt
- 550g – Cold water
- 90 – Unsalted butter
- 50g – Full cream milk powder
- 500g – Roll-in Butter
(Ratio 1.5 Kg Dough : 500g Butter Sheet)
- In a spiral mixer, mix all ingredients except sheet butter with low speed for 2 minutes until well combined.
2. After well combined, increase the speed to high speed and mix until gluten development is 80% developed. The final dough temperature should be 24 – 26 deg C 3. Roll the dough into 8mm thickness (30 x 40cm). 4. Wrap the dough and cool in the freezer for 30minutes or until the dough temperature is 10 deg C. 5. Roll butter sheet into 0.8cm thickness (30 x 20cm) and make sure the temperature is 15 deg C. 6. Fold the butter sheet into the dough. 7. Laminate the dough with 1x single fold and 1x double fold. 8. Rest the dough in the freezer for 20 minutes. Keep the dough temperature in 10 – 15 deg C. 9. Roll the dough into 0.5cm thickness. 10. Slice the dough into 0.5cm width.
- 114g – Sugar
- 90 – De-odorised coconut oil
- 96g – Terra Rossa Cocoa Powder
- 300g – Whipping Cream (for cooking)
- 800g – Whipping Cream (for whipping)
- Combine all ingredients except cream for whipping in a pot.
2. Heat up the mixture over medium-low heat while constantly stirring until it starts to simmer, remove from heat. 3. Using an immersion blender, blend the ganache until smooth, cool to room temperature. 4. In a stand mixer using the whipping attachment, whip the cream until medium peaks form. 5. Gently fold the whipped cream into the ganache until fully incorporated.
- Place sliced croissant dough and cocoa croissant dough side by side with the laminated layer facing up.
- Rest the dough in the freezer for 20 minutes or until the dough temperature is 10 -15 deg C.
- Roll the dough into 3mm thickness and cut into 15 x 12cm.
- Roll the dough the dough and put into 16 x 4 cm cake tin.
- Proof the dough at 30 deg C / 75% humidity for 105 – 120 minutes.
- Bake at 175 deg C using convection oven for 18 minutes.
- Slice the top of the croissant loaf.
- Piped Chocolate whipped ganache on top of the pastry.
- Dust with Deep Russet.
- Garnish with fresh strawberry, walnut, and mint leaves.
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