Make croissants:

• Mix all ingredients into a dough. Mix approx. 8 minutes in low gear.
• Divide the dough into pieces approx 1400 grams. Place these well covered in the freezer for at least 1 hour.
• Weigh out 300 grams of laminating butter for each 1400 gram piece of dough.
• Fold in the butter to each piece of dough and fold twice into three (2 x 4).
• Cool the laminated dough pieces back in the refrigerator for about 30 minutes.
• Roll out each laminated piece of dough to a thickness of 3 mm and cut into pieces of 8 x 25 centimeter. Mold these dough pieces into croissants.
• Final proof approx. 120 minutes.
• Bake approx. 20 minutes at 180°C.
• After cooling down sufficiently, fill with Credin Chocolate filling and decorate with Credin Chocolate coating.