Croisant

Suitable for vegetarians

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Strong flour 0.03 kg

Sugar 0.005 kg

Table salt 1.19 g

Water 0.03 l

Yeast 2.976 g

Goxo flour (W 170 - 200) 0.03 kg

Butter, substitute 0.033 kg

Powdered milk 1.19 g

Eggs 0.238 ud

Cream 0.012 l

Sugar 0.006 kg

Elaboration

Knead all the ingredients except the yeast, which should be added once kneading has begun.
Knead until an elastic and firm dough is obtained (maximum kneading time: 20 minutes).
Let the dough rest for 15 minutes in the refrigerator.
Roll out the dough and place the margarine in the center. Cover the margarine with the dough and give 3 single turns.
Roll out to a thickness of 6 mm and cut into triangular pieces to roll and shape into croissants.Proof until the dough has increased slightly more than its original volume.
Bake with the vent closed, opening it for the last 5 minutes, for about 20 minutes at 200 °C for large pieces.

Nutritional information (1 portion)

Energy

118.61

kcal

Carbohydrates

11.93

Proteins

1.92

Lipids

6.9

Sugars 2.29 g

Salt (Sodium) 100.02 mg

Folic acid 13.47 ug

Vitamin C 0.01 g

Vitamin A 68.02 ug

Zinc 0.17 mg

Iron 0.25 mg

Calcium 7.76 mg

Cholesterol 29.18 mg

Polyunsaturated fatty acids 0.28 g

Monounsaturated fatty acids 1.8 g

Saturates 3.66 g

Fiber 0.57 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.