Radicchio and sardine croissants | Corman International
| Recipe calculated for 55 persons | 4 completion stages
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Cooking tools:
- Stand mixer
- Kitchen scale
- Dough sheeter
- Rolling pin
- Proofer
- Chef's knife
- Cutting board
- Mixing bowl
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
- Refrigerator
- Skillet
- Spatula
- Offset spatula
- Plate
- Measuring cup
- Measuring spoon
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
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