Breakfast Croissants (‘Nests’)

INGREDIENTS

• 2000gr. Gruau Rouge Τ45
• 200gr. sugar
• 80gr. yeast
• 40gr. salt
• 500gr. butter 82%
• 200gr. milk
• 400gr. eggs
• 150gr. water
• 1000gr. butter 82% (for the foldings)

INSTRUCTIONS

1. Mix all the ingredients together (except the butter that you reserve for the foldings).
2. Knead in a fastkneading machine in the 1st speed for 2 minutes and in the 2nd speed for 8-10 minutes.
3. Allow the dough to rest for 45-60 minutes in the freezer at -18°C (wrapped in film).
4. Fold the butter into quarters in the shape of an envelope in a puff pastry machine.
5. Fold in three in the puff pastry machine.
6. Allow the dough to rest for 30-45 minutes in the freezer at -18°C (wrapped in film).
7. Fold in three in the puff pastry machine.
8. Allow the dough to rest for 30-45 minutes in the freezer at -18°C (wrapped in film).
9. Fold in three in the puff pastry machine
10. Allow the dough to rest for 30-45 minutes in the freezer at -18°C (wrapped in film).
11. Roll out the dough in dimensions 60x40cm and 3,5mm thick.
12. Roll the dough into a roll shape.
13. Cut rolls 3-4cm. thick for 75-85gr. croissant.
14. Form into a nest shape and place on baking pans.
15. Place at 4-6°C for 12-20 hours.
16. Ferment for 60-90 minutes at 28°C, with 60% humidity, let them out of the oven for 5-10 minutes and coat with egg.
17. For 20-25 minutes: Fan bake at 165-175°C.