Two-colour croissant - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Two-colour croissant. Pastries, Room temperature
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Cooking tools:
- Laminator
- Stand mixer
- Rolling pin
- Dough cutter
- Pastry brush
- Proofing cabinet
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
- Strong flour 0.25 kg
- Table salt 6.25 g
- Sugar 0.025 kg
- Yeast 12.5 g
- Sterilised milk 0.075 l
- Water 0.063 l
- Margarine puff pastry 0.125 kg
- Cocoa 0.006 kg
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