Black: Take out 425 g of dough 2 min before the end and mix with 10 g of vegetable charcoal.
Working Method
Mixing
Mixing spiral
4 min. slow speed - 4 min. fast speed
Dough temperature
18°C
Freezing
30 min. at -20°C
Lamination
2 double folds on uncolored dough
Cooling
30 min. at 4°C
Make up
Make up
Place the colored dough on top then roll out at 2 mm. Cut triangles of 17 x 6,5m then roll into croissant of 20 g.
Final fermentation
120 min. at 28°C - R.H. 85%
Before baking
Brush with Sunset Glaze and sprinkle with seeds (poppyseed and sesame)
Baking
Oven temperature
210°C in deck oven with initial steam
Baking time
14 min
After baking
Fill with 15-20 g bechamel sauce and cover with chips of pecornio romano (mix with some vegetable charcoal for the black). For the chips, spread 250 g of cheese on a tray and bake at 180°C until crispy.
Did you know...
Right on trend, this sweet and savoury croissant marries traditional croissant pastry with a bechamel sauce filling of Italian Pecorino Romano cheese and freshly ground black pepper. Una delizia!
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