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Chocolate Croissant 2.0

François Galtier

By François Galtier

Ingredients

EXTRA PUFF PASTRY BUTTER
EXTRA PUFF PASTRY BUTTER

1000g

Croissant Dough

  • Flour T55 2000g
  • Water (BT55°C*) 900g
  • Salt 40g
  • Fresh Yeast 100g
  • Sugar 200g
  • Honey 80g
  • Extra Puff Butter CANDIA 140g
  • Extra Puff Butter CANDIA 1000g

Cocoa Croissant Dough

  • Flour T55 925g
  • Cocoa Powder 60g
  • Water (BT55°C*) 465g
  • Salt 20g
  • Fresh Yeast 50g
  • Sugar 100g
  • Honey 40g
  • Extra Puff Butter CANDIA 70g
  • Extra Puff Butter CANDIA 500g
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