Golden Snitch

COMPONENT BREAKDOWN PER PIECE

COMMENTS:

If using fresh yeast, use 50 gr instead of 20 gr (Freeze Dry Golden yeast (Lessafre)- 1700 gr dough + 500 gr butter-If needed: triming: 7% of the total amount of dough (Whitout butter for lamination).

CROISSANT DOUGH

1. In the mixing bowl place together flour, salt, sugar, malt and butter in cubes and yeast. 

2. Add water / milk powder and mix for 6 minutes first speed, then 6 minutes in 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 1 hour. 

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

VANILLA PASTRY CREAM

1. In a saucepan, boil milk, cream and the vanilla. Let infuse for 30 minutes. 

2. Combine together egg yolk and the sugar. Finish with the cornstarch. 

3. Strain the liquid to remove the skin from the vanilla bean. 

4. Boil the liquid and cook all together as a pastry cream. 

5. Finish by the butter and blend it. 

6. Cool it down quickly in the freezer. 

7. Store in the fridge for a maximum of 3 days

SYRUP FOR VIENNOISERIE

1. Boil it and keep in the fridge.
2. Use it at room temperature.

ASSEMBLY PROCESS

1. Final lamination: Make the width at 25 cm, roll out the dough at 15mm thick, then cut slice 0,5 cm. 

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

3. Preheat the oven at 185°C, then bake at 170°C «damper open», speed 3 (convection oven) 18 min / or / Deck oven 190°C (Up) and 180°C (Down) for around 18-20 minutes «damper open». 

4. Cool it down on a wire rack. 

5. Garnish the middle with some vanilla cream, then some caramel