"Cannolo" Croissant

Difficulty level

Ingredients

Preparation

Mix all the powdered ingredients (AVOLETTA, VIGOR BAKING, "soft" flour, and cornstarch) by hand using a whisk.
Add the egg whites and then the melted butter.
Continue mixing until you obtain a homogeneous batter.
Fill silicone molds one-quarter full and dress the inside with CUKICREAM PISTACCHIO, then seal it by dressing the financier batter over it. Bake in a static oven for 10-15 minutes at 180-190°C with the valve closed.

Ingredients

DOLCE FORNO MAESTRO	g 2075
white bread flour	g 170
full-fat milk (3,5% fat)	g 945
unsalted butter 82% fat	g 100
salt	g 20
JOYPASTE VANIGLIA MADAGASCAR/BOURBON	g 15
fresh yeast	g 100
butter-platte	g 1000

Preparation

Knead all the ingredients (except the flat butter) for about 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
Form a dough ball and let it rise for 60 minutes to allow the fermentation to begin, then flatten the dough to stop it.
Perform a positive cooling cycle for better results during folding.
Alternatively, let it rise for 15 minutes, cover with a nylon cloth, and place it in the refrigerator.
Dough-to-Butter Ratio: 3.4:1
Once the dough has cooled, incorporate the butter and fold it in a three-fold and then a four-fold, allowing it to rest in the refrigerator.
Roll out the dough to a thickness of 3 mm, create strips with a width of 3 cm and a length of 25 cm.

Ingredients

To Taste

Wrap the croissant strip around the frozen financier, gently stretching the dough and placing both the beginning and the end underneath the financier, making 4 complete turns around it.
Allow the "cannolo" to rise for 3/4 hours at 28°C.
Once the rising is complete, bake the croissant at 160/170°C for approximately 20 minutes.
Once cooled, decorate with BIANCANEVE.