A good croissant is what you need to start the day off right! For the production of delicious and gourmet Croissants, we recommend the baker to use our concentrated mixes for baking. Here we suggest a professional recipe for making irresistible artisan croissants with our Nucleo® Riso Venere mix, which gives baked goods a pleasant fragrance and a special scent. Moreover, this Nucleo® mix for bakery gives a warm and elegant color, with violet shades, thanks to the Venus rice inside.
500 g Type "00" heat flour 360 W
500 g Nucleo® Riso Venere
200 g Sugar
300 g eggs
320 ml Milk
40 g Brewer's yeast
20 g Salt
100 g Butter
For rolling: 500 g Butter
Mix all the ingredients for about 10 minutes at speed 1 (spiral mixer). Start speed 2 and knead for 5 more minutes. Let the mixture rest for 30 minutes at room temperature and place the dough into the fridge overnight (12 hours). Laminate the dough with 500 g of butter, giving 1 fold of 3. Let the mixture rest for 30 minutes into the fridge end give the dought 1 fold of 4. Roll out the dough with the peeler until a thickness of 3 mm is obtained. Shape the croissants and leave to rise in the cell at 26°C for about 4 hours. Before baking, brush the croissants with water and sprinkle with brown sugar. Then cook at 180°C for 15 minutes, without using steam.