Recipe Review: The Cornetto in Black version

The Baker July August 2015

Silverio Rico/University of Tastes

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WHOLE WHEAT CHARCOAL CROISSANT

1ST DOUGH

Nutride flour Type 2 Reinforced 1,000 g

Whole brown sugar 120 g

Butter 80 g

Chef in Black Vegetable Charcoal 12 g

Honey 20 g

Salt 15 g

Eggs 200 g

Milk 300 ml (approx.)

Brewer’s yeast 30 g

Orange Paste 60 g

Madagascar vanilla 6 g

Flat puffing butter 350 g

Almond slivers

Acacia honey or fruit compote without added sugar for filling.

PROCEDURE

Knead until smooth and homogeneous. Roll out into a 60/40 pan, cover and refrigerate for 8-10 h. Proceed with flaking with butter. Once inserted proceed with a 3-fold and a 4-fold, letting each rest in the refrigerator for at least 15′.

At this point the dough is ready to be kneaded as usual for your croissants–whole wheat charcoal croissants.

Decorate with almond slivers before baking.

Tasty and light filling is recommended.