Cream cheese pear gorgonzola croissant | Corman International
A recipe for Baker-Pastry Chef by Giambattista Montanari | Recipe calculated for 25 pieces | 3 completion stages
Ingredients
- 130 g black rice flour
- 20 g fine salt
- 150 g gorgonzola dolce
- 110 g whole milk
- 36 g erythritol
- 30 g sugar
- 6 g diastatic malt extract UP 4500/5000
- 28 g Brewer's yeast
- 180 g natural liquid starter
- 620 g ‘00’ grade flour – Strength 320 – Resistance/Elasticity 0.5
- 200 g water for rehydrating the gelatine
- 500 g Express Butter 82% fat – Sheet
- 300 g Sculpture 30.2% fat
- 225 g
- 225 g pear puree
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