Il Granaio delle Idee

CROISSANTS WITH NUCLEO® RISO VENERE

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.

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