Matcha Gianduja Croissants | Corman International

Name: Matcha Gianduja Croissants | Corman International
Ingredients: 985 g plain flour (T55, approximately 11% protein); 985 g strong flour (T45, approximately 14% protein); 60 g matcha tea; 75 g yeast; 1015 g milk; 35 g salt; 1000 g Extra concentrated butter 99.9% fat – Sheet; 1000 milk chocolate 46%; 400 g hazelnut paste 100%; 100 g Liquid clarified butter 99,9% fat; 100 g

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A recipe for Baker-Pastry Chef by Giambattista Montanari | Recipe calculated for 55 pieces | 3 completion stages

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.corman.pro.

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