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Charcoal Croissant Dough
Panadería

Charcoal Croissant Dough

4 hPara 8Nutri-Score D€€
de @chef.ichirowong1 importación0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • all-purpose flourCereales400 g
  • bread flourCereales100 g
  • unsalted butter (softened, for the dough)Lácteos75 g
  • cold water (ice cold)Otro75 ml
  • ice cubesOtro50 g
  • honeyDespensa20 g
  • activated charcoal powderDespensa5 g
  • unsalted butter (cold, for the butter block)Lácteos195 g

por ración

Nutrición

475kcal

Carbohidratos
50 g
Proteínas
7 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora amasadora
  • Rodillo
  • Termómetro de cocina
  • Bandeja de horno
  • Horno

paso a paso

Preparación

  1. Mix the dough

    • Combine the all-purpose flour, bread flour, softened butter, cold water, ice cubes, honey and charcoal powder in the bowl of a stand mixer.
    • Mix on low speed for 5 minutes, then on speed 2 until the dough reaches a final temperature of 24 °C.
    Paso 1

  2. Chill the dough

    • Shape the dough into a flat rectangle, wrap it and refrigerate until cold and relaxed.
    Paso 2

  3. Prepare the butter block

    • Pound the cold butter between two sheets into an even rectangle.
    • Keep it chilled until firm but still pliable.
    Paso 3

  4. Laminate

    • Enclose the butter block in the dough.
    • Roll out and perform a double turn, then a single turn, chilling the dough between each turn.
    Paso 4

  5. Shape the croissants

    • Roll the dough to an even thickness and cut long triangles.
    • Roll each triangle up from the base to form the croissant shape.
    Paso 5

  6. Proof

    • Place the shaped croissants on a baking tray and let them proof at warm room temperature until puffy and jiggly.
    Paso 6

  7. Bake

    • Bake the croissants in a preheated oven at 180 °C until deep golden and crisp.
    Paso 7
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