Croissant recipe:
Flour T45: 1000g
Salt: 20g
Sugar: 110g...
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00:00 Start of the day in the bakery
00:43 Recipe and croissant kneading
03:20 Two-tone chocolate croissant recipe
05:10 Two-tone pink croissant recipe
06:00 Crescent shaping
07:42 Brownie recipe
08:50 Raspberry insert recipe
10:00 Brownie pastry preparation
11:30 Rolling of pastries
14:15 Brownie pastry preparation
3:30 p.m. preparation of the two-tone pink viennoiserie
17:00 Preparation of inserts and lollipops
18:58 Detailing of brownie pastries
20:08 Detailing of raspberry pastries
23:40 Baking pastries
26:20 Tasting of pastries
o Subscribe: / boulangerie pas à pas See you soon on bakery step by step by Fabrice Cotter.
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