- Prepare a poolish with 200 g flour, 10 g yeast, the puréed carrots and the fruit juice.
|200 g||Farina 00 320 w p/l 0,50|
|450 g||Puréed carrots|
|150 g||orange juice|
|50 g||lemon juice|
|10 g||Brewer's yeast|
|800 g||Farina 00 320 w p/l 0,50|
|20 g||Brewer's yeast|
|80 g||Liquid Clarified Butter 99,9 % fat|
|100 g||egg yolks|
|600 g||Dairy Butter 82 % fat - Sheet|
Adding Corman liquid clarified butter to the dough improves both the aroma and flavour of the croissants because liquid butter is reputed to enhance butter taste. The baked products will also be softer inside and wonderfully flaky and crispy on the outside. This butter, which is a concentrated butter with a low melting point (17 °C), improves the shelflife of the product, helping it to stay fresh for longer.