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Craquelin

Ingredients

  • 10000 g - 100% Flour (high-protein)
  • 1000 g - 10% Proson Luxe au Beurre
  • 600 g - 6% Yeast
  • 300 g - 3% Proson Luxe Gourmand
  • 150 g - 1.5% Salt
  • 5400 g - 54% Water Approx.

Filling:

  • 3500 g - 35% Sugar Nibs P4

Working method

  • Mix all ingredients into a smooth and well developed dough Take off a piece of dough as cover.
  • Dough temperature: approx. 26ºC
  • For each piece: Dough coats 100 grams Sugar dough 330 grams and rounding
  • Dough proof: Approx. 10 minutes
  • Mould as a round loaf, close the dough in with the coat Place the dough pieces into aluminium pie-plates If desired brush with egg wash
  • Incise and decorate with sugar nibs
  • Final proof: Approx. 45 minutes
  • Baking: Approx. 25-30 minutes at 210ºC