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Craft Malt Croissants

Ingredients

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Artisan Croissants using IREKS Craft Malt

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IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for delicious artisan croissants. 

  • Serves 200 Pieces Makes 200 Pieces

Method

  • Mixing time: 3 + 3 minutes

  • Dough temperature: approx. 20° C

  • Bulk fermentation time: approx. 15 minutes

  • Fold in 0.250 kg roll-in shortening per each kg dough with 3 single turns. It is recommended to observe short relaxation times between the individual turns and to not go below a dough thickness of approx. 10 mm when folding further.

  • Filling

    Mixing time: Mix all the ingredients, apart from the chocolate drops, briefly until smooth.

  • Swelling time: approx. 1 hour

  • Scaling weight: approx. 0.035 kg

  • Final proof: approx. 40 minutes

  • Baking temperature: 210° C, giving a little steam

  • Baking time: 15 – 18 minutes

  • Instructions for Use:

    Mix the Malt Extract/BACKEXTRAKT, IREKS PREMIUM CUSTARD, whole egg and water briefly until smooth. Subsequently, add the chocolate drops. Allow the chocolate cream-malt extract filling to swell before further processing. Roll out the folded dough to a thickness of 2.5 mm with a width of 50 cm. Cut triangles of 25 cm x 12 cm (height x width), fill with the chocolate cream malt extract filling, process into croissants and allow to prove. Sprinkle the dough pieces with the topping at ¾ proof. Subsequently, bake giving a little steam and open the damper 3 – 5 minutes before unloading from the oven for stabilization. After baking, glaze the baked goods with apricot jelly and sift with sweet snow powder and top with chopped almonds.

Delivery across
Ireland & Scotland