For the Black Croissant Dough
Ingredients
Method- 1000g – High Protein Flour
- 20g – Instant dry yeast
- 80g – deZaan Artisan Black Cocoa powder
- 90g – Sugar
- 20g – Salt
- 550g – Cold water
- 90 – Unsalted butter
- 50g – Full cream milk powder
- 500g – Sheet Butter
(Ratio 1.5 Kg Dough : 500g Butter Sheet)
- In a spiral mixer, mix all ingredients except sheet butter on low speed for 2 minutes until well combined.
- Increase the speed to high speed and mix until gluten is 80% developed. The final dough temperature should be 24 deg C – 26 deg C
- Roll the dough into 8mm thickness (30 x 40cm).
- Wrap the dough and cool in the freezer for 30minutes or until the dough temperature is 10 deg C.
- Roll butter sheet into 8mm 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 3mm thickness and cut into triangle shape of 28 x 10 cm.
- Shape the dough into croissant.
- Proof the dough at 30 deg C / 75% humidity for 105 – 120 minutes.
- Bake at 175 deg C using convection oven for 18 minutes.
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.
Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!
deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.
Talia Profet European Chef Lead, deZaan
In our chef-led book, you will be given the scoop on:
- Revelatory cocoa cooking tips from our expert chefs and chef partners
- The six elements of cocoa powder and why they matter
- The difference pH and fat content can make for precision in your recipes
- The story of cocoa powder from bean to shelf
- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
- A plethora of technical cocoa knowledge and know-how
