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Tonkaca

Butter campaign 2024 Tonkaca Frank Haasnoot
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Ingredients

For 3 servings

Croissant dough

367 g flour t55

7 g salt

46 g sugar

15 g fresh yeast

103 g water cold

139 g milk cold

139 g Debic Croissant Butter

183 g Debic Croissant Butter tourage

Tonkaca

1000 g croissant dough

40 g Tonka caramel

120 g Debic Cream Plus Mascarpone

6 g honey

1 g orange zest

Tonka caramel

169 g sugar

68 g water

2 g tonka flavor

286 g Debic Stand & Overrun

193 g white chocolate, 34%

77 g butter

4 g salt

Debic products used

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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 Cream Plus Mascarpone 1L

  • Extra convenience: skip one step in preparation
  • Rich indulgent taste
  • No curdling, constant quality, overrun and firmness
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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 dough

Knead all together except the Croissant Butter tourage for around 8 minutes.

Place the dough into a container and let it rise on room temperature for around an hour.

After, place it into fridge overnight.

The next day roll the dough long enough to fold in the Croissant Butter tourage.

Tour the Croissant Butter for 1 x 4 folds and 1 x 3 folds.

Let the dough set over night and roll the croissant dough the following day at 7 mm and shape.

Tonkaca

Cut the croissant dough in strips of 5 cm height and shape them into the rectangular tin and let it rise at 27°C for around 2 to 2,5 hours.

Bake at 170°C for roughly 20 minutes, and remove from baking tin and let it cool down.

Tonka caramel

Caramelize the sugar, water and Tonka.

When nice golden brown, add the boiling Stand & Overrun followed by the chocolate, butter and salt.

Assembly

Pipe the Cream Plus Mascarpone with a piping nozzle 14 and decorate like the photo with caramel and zest.

Recipe tags Butter campaign 2024 Tonkaca Frank Haasnoot Debic Butter Croissant Butter Cream Plus Mascarpone Stand & Overrun
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