CROISSANTS WITH NUCLEO® RISO VENERE

A good croissant is what you need to start the day! Here's how to use our Nucleo® Riso Venere blend in an alternative way: a recipe for making irresistible croissants, excellent for breakfast but also for snacks.

INGREDIENTS

• 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 in plates

PROCEDURE

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.