Strawberry

Ingredients

* Take out 425 g of dough and mix with 2 g red colorant. Freeze then keep at 4˚C until used.

Mixing Time	4 minutes slow, then 4 minutes fast.
Dough Temperature	18°C
Freezing	30 minutes at -20°C
Lamination	2 double folds on uncoloured dough
Cooling	30 minutes at 4°C
Make-Up	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.