Home Recipes Pavé Carré

Pavé Carré

Pavé Carré Daniel Alvarez Butter campaign 2024
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Ingredients

For 25 servings

Croissant

30 g yeast

550 g milk

1000 g flour (360w)

125 g sugar

22 g salt

100 g Debic Cake Butter (melted)

500 g Debic Croissant Butter

Gianduja-lactee cream

140 g Debic Stand & Overrun

14 g inverted sugar

200 g milk chocolate

30 g hazelnut paste

30 g almond paste

Debic products used

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Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
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Debic Tourage Butter Croissant 5x2KG

  • Constant quality, throughout the year
  • Firm, Easy to handle sheets. Made from fresh cream
  • A pleasant butter taste in your preparations
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Croissant

Dissolve the yeast in the milk and knead everything together for approximately 15 minutes until you obtain a fine and elastic dough.

Let it rest in the fridge until the next day.

Laminate with Croissant Butter and give a simple and a double turn.

Let it rest, preventing it from fermenting.

Form and ferment at 26°C for approximately two and a half hours.

Bake in an air oven at 190°C to 200°C.

Gianduja-lactee cream

Heat the Stand & Overrun with the sugar and make a ganache with the milk chocolate.

Emulsify with the hazelnut and almond paste.

Let cool until filling the pieces.

Recipe tags Pavé Carré Daniel Alvarez Butter campaign 2024 Debic Butter Cake Butter Croissant Butter Stand & Overrun
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