New user

Do you want to unlock recipes, get access to products fact sheets ? Sign up here and join the French-Lovers Brigade !

Create an account Create an account

Caramelized peanut Croissant

Johanna le Pape

By Johanna le Pape

Ingredients

SIGNATURE WHIPPING CREAM 35.1%
SIGNATURE WHIPPING CREAM 35.1%

75g

BRITTANY INCORPORATION BUTTER
BRITTANY INCORPORATION BUTTER

150g

BRITTANY PUFF PASTRY BUTTER
BRITTANY PUFF PASTRY BUTTER

1000g

CROISSANT DOUGH

  • Flour T65 1000g
  • Flour T55 1000g
  • Salt 40g
  • Sugar 200g
  • Honey 80g
  • Fresh yeast 100g
  • Water 920g
  • Candia Professional Incorporation Butter 150g
  • Caramel Colorant 10g
  • Candia Professional Puff Pastry Butter 1000g

PEANUT PASTRY CREAM

  • Milk 250g
  • Salt ower 2g
  • Sugar 75g
  • Egg yolk 75g
  • Cornstarch 30g
  • Gelatine mass 28g
  • Caramelized peanut 80g
  • Candia Professional Whipping Cream 75g
rotate
rotate

Flip your tablet
for better navigation