Mango Passion Vegan Croissant Twist | Valrhona
Garnish the danishes with coconut flakes and SOSA Passion Crispy Wet Proof.
Ingredients
- 350g gallahad flour
- 430g high gluten lancelot
- 200g AP flour
- 18g Salt
- 13g Sugar
- 17g trimoline
- 18g dry yeast
- 252g water
- 96g Melted vegan butter
- 288g almond milk
- 19g dough conditioner
- 600g vegan butter for folding
- 150g Mango Purée
- 112g Passion Purée
- 75g invert sugar
- 450g 15390 (INSPIRATION PASSION FEVE 3KG)
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