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Recipe Step by Step
Vegan Croissant Dough
350g gallahad flour
430g high gluten lancelot
200g AP flour
18g dry yeast
96g Melted vegan butter
288g almond milk
19g dough conditioner
600g vegan butter for folding
Mix in a bowl with a hook, flours, salt, sugar, invert sugar, yeast, water, conditioner and almond milk for 6 min first speed.
Add the vegan butter for 6 min second speed. Dough has to be at 24°C (75.2°F) after mix.
Proof at room temperature for 30 min then leave it orvernight in the cooler.
The next day, roll out the dough then place the vegan butter in between.
Roll out and do a double fold. Let it rest for 15 min in the cooler.
Roll out at 5mm then cut rectangle 2.5\" *6\" (approximately 20 pieces)
Place the pieces on the tray the day before in the cooler.
Proof it for 2 hours at 25°C (77°F).
Bake it at 174°C (345°F) for 20-25min.
MANGO PASSION FILLING
150g Mango Purée
112g Passion Purée
75g invert sugar
450g 15390 (INSPIRATION PASSION FEVE 3KG)
Place purées and invert sugar in a pan. Heat up the mixture.
When it reaches a simmer, pour over the INSPIRATION.
Mix with an immersion blender until smooth then let cool.
Fill the danishes with 40g of filling.
Assembly and finishing
Garnish the danishes with coconut flakes and SOSA Passion Crispy Wet Proof.
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