• Baker-Pastry Chef

Praline twists

  • Recipe calculated for 72 persons / 72 pieces
  • 2 completion stages
Corman products used for this recipe


Croissant dough

  • Whisk together the water and yeast, then add the flour (poolish).
  • Cover with cling film and leave to ferment at room temperature for about 1 hour (the mixture should double in volume).
  • Once the poolish has doubled in volume, knead on the lowest speed in a mixer together with all the ingredients.
  • Knead on the second lowest speed setting for 8 to 10 minutes (the dough should be smooth).
  • Keep the dough at a temperature of 24 °C.
  • Form the dough into a ball, then place on a baking sheet and cover with cling film.
  • Leave to rest at 2 °C overnight.
480g water at 20 °C 400g Dairy butter 82% fat – Sheet 40g yeast 40g trimoline 240g sugar 40g salt 1520g bread flour 480g T55 flour 40g yeast 480g whole milk


Praline twists

  • Roll out the dough and place 1 kg of the butter sheet on it.
  • Give a double turn, and then a single turn.
  • Leave to rest in the refrigerator for 30 minutes.
  • Roll out the dough until you have a 46 cm × 50 cm rectangle and 3.5 mm thick.
  • Working upwards, spread the praline crème pâtissière across half of the dough piece, then fold the dough in half.
  • Use a chef's knife to cut out 2.5 cm x 25 cm strips, twist and arrange on a baking sheet.
  • Proof at 25 °C for 2 hours.
  • Brush the egg wash, then add the flaked almonds.
  • Bake at 220 °C in a conventional oven or 170 °C in a fan oven for about 15 minutes.
3,76kg croissant dough 1kg Dairy butter 82% fat – Sheet 560g hazelnut almond praliné 560g pastry cream QS egg wash 400g flaked almonds