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Corman Artisan

Baker-Pastry chef

Multi-vitamin croissant

48 croissants

Poolish

450 g Puréed carrots
150 g orange juice
50 g Lemon juice
10 g Brewer's yeast

Dough

20 g Brewer's yeast
100  Honey
80 g Liquid Clarified Butter 99,9 % fat
25 g salt
100 g egg yolks
q.b. g vanilla
600 g Dairy Butter 82 % fat - Sheet
Adding Corman liquid clarified butter to the dough improves both the aroma and flavour of the croissants because liquid butter is reputed to enhance butter taste. The baked products will also be softer inside and wonderfully flaky and crispy on the outside. This butter, which is a concentrated butter with a low melting point (17 °C), improves the shelflife of the product, helping it to stay fresh for longer.

Did you know ?

Adding Corman liquid clarified butter to the dough improves both the aroma and flavour of the croissants because liquid butter is reputed to enhance butter taste. The baked products will also be softer inside and wonderfully flaky and crispy on the outside. This butter, which is a concentrated butter with a low melting point (17 °C), improves the shelflife of the product, helping it to stay fresh for longer.


Corman'products of the recipe

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