CROISSANT WITH PEACH AND SAGE NAMELAKA | Corman International
by Giambattista Montanari | Recipe calculated for 55 pieces | 3 completion stages
Ingredients
- 2266 g Type 00 croissant flour
- 40 g salt
- 267 g sugar
- 87 g fresh yeast
- 220 g Traditional Butter 82% fat – Block
- 1147 g milk
- 1000 g Extra Butter 82% fat – Sheet
- 400 g Cream glaze*
- 100 g egg yolks
- 100 g eggs
- 200 g Selection cream 35% fat
- 250 g red peach puree
- 2 g Fresh sage
- 100 g Soft style cream cheese Elle & Vire Professionnel®
- 300 g white chocolate
- 150 g gelatine mass
- 750 g Selection cream 35% fat
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