• Baker-Pastry Chef
  • Baker-Pastry Chef


  • An original recipe from Giambattista Montanari
  • Recipe calculated for 48 persons
  • 4 completion stages


Croissant dough

  • Dissolve the powdered milk, malt, salt and sugar in the cold milk.
  • Put the remaining ingredients into a stand mixer, add the combined liquids and knead for approximately 10-12 minutes.
  • Let the dough rise for 45 minutes at 22°C, then laminate the dough, giving it 2 single turns in order to eliminate the air produced during fermentation and so that it fits onto a 60 x 40 cm baking sheet.
  • Chill overnight at 0°C.
  • The next day, remove the butter and dough from the fridge at the same time, place the butter on top of the dough and give it 1 double turn and 4 single turns.
  • Chill for at least 20 minutes at 0°C. 
350 g Cold milk 15 g skimmed milk powder 15 g Diastatic malt powder (6000 UP) 225 g salt 105 g sugar 740 g strong flour 40 g yeast 40 g Active sourdough 80 g Traditional Butter 82% fat – Block 500 g Express Butter 82% fat – Sheet


Marzipan filling

  • Combine the dry ingredients then add the marsala and egg whites to obtain a smooth, homogenous mixture. 
100 g 25 g Bitter almond or apricot kernel powder 190 g sugar 20 g marsala 42 g egg white


Mango custard

  • Put all of the ingredients into a saucepan and bring to the boil.
  • Fill the mini hemispherical moulds and freeze. 
100 g whole milk 180 g mango puree 70 g sugar 25 g egg yolks 30 g maizena



  • Roll the pastry out to a thickness of 2.5 mm and cut out ovals.
  • On one half of each oval, make 4 holes.
  • On the other half, place a strip of marzipan and fold the other half of the pastry over top to close.
  • Seal well.
  • Let rise at 26°C for 90 minutes.
  • Place the mango custard hemispheres in the holes and bake at 175°C for 18 minutes.