Radicchio and sardine croissants | Corman International

Ingredients

• 2266 g strong flour
• 40 g salt
• 267 g sugar
• 87 g fresh yeast
• 220 g Traditional Butter 82% fat – Block
• 1147 g milk
• 1000 g Dairy butter 82% fat – Sheet
• 400 g Cream glaze*
• 100 g Egg yolks
• 100 eggs
• 200 g Selection cream 35% fat
• 1500 g Elle & Vire Professionnel® Soft Style Cream Cheese
• 20 g chives
• 50 g Red onions from Tropea
• 300 g walnuts
• 600 g Tried radicchio
• 110 pce/s