Croissant Tiger

INGREDIENTS

• 2000g Gruau Rouge T45
• 200g sugar
• 80g yeast
• 40g salt
• 200g butter 82%
• 400g milk
• 600g water
• 750g butter 82% (for the foldings)

INSTRUCTIONS

1. Mix all the ingredients of the recipe together (except the butter that we keep for the foldings)
2. Knead in a fast kneading machine in 1st speed for 2 minutes and in 2nd speed for 8-10 minutes
3. In 1000gr croissant dough add 70gr cocoa powder and 80gr water
4. Mix all the ingredients of the recipe in a mixer until homogenized very well
5. Rest the dough for 10 minutes at room temperature
6. Roll out the dough in a puff pastry machine into a 30x40cm sheet
7. Place the dough in the freezer (-18°C) for 45-60 minutes (wrapped in film)
8. Rest the croissant dough for 30-45 minutes in the freezer at -18°C (wrapped in film)
9. Fold the butter into four in the shape of an envelope in a puff pastry machine
10. Fold in three in the puff pastry machine
11. Rest the dough for another 30-45 minutes in the freezer at -18°C (wrapped in film)
12. Fold in three in the puff pastry machine
13. Rest the dough for 30-45 minutes in the freezer at -18°C (wrapped in film)
14. Fold in three in the puff pastry machine
15. Rest the dough for 30-45 minutes in the freezer at -18°C (wrapped in film)
16. Roll out the dough into a dimension of 30x40cm and place the cocoa dough on top
17. Roll out a 3.5mm thick sheet and cut into a 30X10cm dimension (for 90-100g croissants)
18. Place in the fermentation oven for 90-120 minutes at 28°C, with 60% humidity
19. Remove them from the fermentation oven for 5-10 minutes and brush with egg
20. Fan bake at 165-175°C for 17-20 minutes