For large croissants: place the colored dough on top then roll out at 2.7 mm then cut triangles of 25 x 9 cm then cut in half.
For small croissants: roll out at 2 mm, cut triangles of 17 x 6.5 cm and roll in croissant then cut in half
Final Fermentation
120 minutes at 28°C, 85% R.H.
Before baking
Brush with Sunset Glaze
Oven temperature
210°C in a deck oven with initial steam
Baking Time
17 minutes
Decoration
After baking glaze with syrup. Then, pipe some Strawberry coulis inside and dip the side in white chocolate. Decorate with green leaf of sugar and a little bit of icing sugar.
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