Cocoa & Hazelnut Croissant Cube

COMPONENT BREAKDOWN PER PIECE

COCOA CROISSANT DOUGH

1. In the mixing bowl place together flour T55, cocoa powder (sifted), salt, sugar, malt, butter in cubes and yeast. 

2. Add water, milk and milk powder then mix for 6 minutes on Speed 1, then 6 minutes on Speed 2. 

3. Smooth dough, temperature: maximum 24 °C. 

4. Allow to prove for 30 minutes at room temperature, make a nice and flat square, then place the dough in the freezer for 45 minutes and place into the fridge overnight at 2 °C. 

5. The following day, start by laminating the butter sheet. 

6. Start folding the dough with the butter and give double turn. Rest in the freezer for 30 minutes, then 30 more minutes in the fridge at 3 °C. 

7. Continue making a simple turn and rest in the freezer / fridge for 2 hours.

ISYGNY CARAMEL PASTRY CREAM

1. Boil milk and vanilla, then blend it and let it infuse for 1 hour, then strain it. Add caramel cream, bring to 60 -70 °C and blend it. 

2. In a mixing bowl, combine yolks and cornstarch. 

3. Pour the hot liquid over it and put everything back into the saucepan. 

4. Cook it as a pastry cream to activate the cornstarch. 

5. Blend the cream. 

6. Cool it down quickly in the freezer, then store at 3 °C

COCOA STREUSEL

1. Sift the flour, icing sugar and cocoa powder. 

2. Add almond powder and salt. 

3. Mix all the powder ingredients with softened butter. Make a crumble and freeze it.

 4. Bake at 160 °C for around 12 - 15 minutes

ASSEMBLY PROCESS

1. Prepare the dough with 1 double turn and 1 single turn. Roll out the dough at 0,7 cm thick and cut squares 
7 cm X 7 cm // 3 pcs per moulds.

2. Proof for 2 hours at 27 °C - 75 % humidity.

3. Preheat the oven at 185 degrees C, then bake at 170 °C  «damper open», speed 3 (convection oven) 18 
min, then open the cover and bake another 2-3 minutes / or / Deck oven 190 degrees (Up) and 180 °C (Down) 
for around 18 to 20 minutes «damper open», then open the cover and bake another 2-3 minutes. Cool down 
on a wire rack.

4. Pipe 30 gr of caramel pastry cream inside the cube then pipe a thin layer on the top of it (around 10 gr) and stick the cocoa streusel on it with Isigny caramel cream.
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5. Sprinkle with icing sugar