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Corman Artisan

Baker-Pastry chef

Bicolor croissant with chocolate

Photo: Creation of Yann Duytsche by Corina Landa Photography

Croissant dough

1770 g strong flour*
36 g salt
850 g water/milk
100 g sugar
40 g invert sugar
90 g yeast**
90 g milk powder if water is used
140 g Dairy Butter 82 % fat - Block
26 g Improver
1000 g Express Butter 82 % Fat - Sheet

Coloured chocolate dough

400 g flour
10 g salt
80 g eggs
40 g sugar
25 g Yeast
25 g Dairy Butter 82 % fat - Block
140 g water*
25 g milk powder
80 g pure cocoa powder**
7 g Improver
1000 g Express Butter 82 % Fat - Sheet

Corman'products of the recipe

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