Croloaf Classic
MADE WITH ST-ALLERY® REVOLUTION PLATE FOR LAMINATED PASTRY
Cooking Time
120 mins
Serving Suggestion
25 people
Difficulty
Allergy information
How to make Croloaf Classic
1
Make the dough as usual without the ST-ALLERY® REVOLUTION.
2
Store the dough at fridge temperature overnight.
3
Add the ST-ALLERY® REVOLUTION PLATE in the dough and fold 4 x 2 or 3 x 3.
4
Roll the dough to 3.5 mm and make croissants as usual.
5
Cut the croissants in 2.
6
Place 9 pieces in a baking mould.
7
Leave to prove for approximately 120 min.
8
Glaze with egg wash before baking.
9
Bake at 200 °C for 30 min.
10
Glaze with a mixture of sugar & water (50/50 mixture cooked together before using).
Other Ingredients
50 g milk powder
1.250 l water
50 g salt
350 g sugar
2.5 kg flour
100 g yeast