Plaisirs


Semi-finished products for pastry with lievito madre

CHARACTERISTICS:

Made with mother leaven, this semi-finished product is perfect for making traditional, soft and fragrant croissants. Ideal for direct and indirect proofing.

USE:Semi-finished product to make croissants.
  • ARTICLEUNITY
  • Art. 615115 kg
 
 

Basic recipe:

CROISSANTS (DIRECT METHOD)
1,000 g Plaisirs
400 g lukewarm water
50 g yeast
1,450 g Total

350 g margarine or butter for laminating

INSTRUCTIONS:
Note: The amount of yeast may vary depending on the proofing time.
Mix all of the ingredients until a dry and smooth blend is achieved. Let the dough rest for about 20 minutes. Make two double turn or three single turn with the margarine or butter. Mould the croissants, let leaven for 2 hours at 26-27°C and with a humidity of 75-80%, or freeze. Take the croissants out of the freezer the evening before using them to let them leaven. Then, decorate, finish and bake as you are accustomed to doing
The recipe must be adapted to the technique and tools used.

CROISSANTS (INDIRECT METHOD)
1,000 g Croissant Plaisirs
400 g lukewarm water
20 g yeast
1,420 g Total

350 g of margarine or butter for laminating

INSTRUCTIONS:
Mix all of the ingredients until a dry and smooth blend is achieved. The dough temperature must be at 26-27°C. Let everything leaven for 10-14 hours at 4°C until the blend has doubled in size. Make two double turn or three single turn with the margarine or butter. Mould the croissants, let leaven for 2 hours at 26-27°C and with a humidity of 75-80%, or freeze. Take the croissants out of the freezer the evening before using them to let them leaven. Then, decorate, finish and bake as you are accustomed to doing.
The recipe must be adapted to the technique and tools used.