TWO COLOR CROISSANT
• Eris Gold Flour 1 Lb. 8 oz. / 700 gr.
• Fancy flour 11 oz. / 300 gr.
• Sugar 4 oz. / 120 gr.
• Salt 1/2 oz. / 15 gr.
• Powdered Milk 1/2 oz. / 15 gr.
• Mauripan yeast 1/2 oz. / 15 gr.
• Margarine Gold Cup 3/4 oz. / 20 gr.
• Water 1 Lb. 3 oz. / 600 gr.
FILLING
• Margarine Gold Cup 1 Lb. 1 oz. / 500 gr.
• Eris Gold Flour 3.5 oz. / 100 gr.
• Water 1.75 oz. / 50 gr.
• Red colorant.
DOWNLOAD RECIPE
• Knead for 5 minutes in low speed, all the ingredients (except the Margarine that will be used for the filling).
• Divide.
• One with a weight of 2 Lbs. 6 oz. and the other 1 Lb. 3 oz.
• We re-knead the part of 1 Lb. 3 oz. with water, flour and coloring.
• Use 2 Lbs. 6 oz. to laminate with the margarine of the filling, where 3 simple turns of classic shape with rest of 20 min. between each one
• Stretch the dough with a roll until it is sufficiently stretched and make two doublets on itself (see video). Perform this process twice more. (3 laps)
• Do this with a dye mass, for this example we will have a red one (it will have two masses of two colors).
• Once the 3 laps have been made, open the 2 masses in 2 rectangles of equal size.
• Place the rectangle of red dough on the other.
• Then stretch and dump on the table, so that the dough is below.
• Divide into triangles (you can fill with cream, place a raspberry or piece of litchee).
• Roll and bring to ferment until they double their initial volume.
• Ferment.
• Once fermented, we bake at 350ºF for 18 minutes.
• When leaving the oven, paint with syrup and sprinkle with rose water.