Home Recipes Vanilla and caramel croissant roll

Vanilla and caramel croissant roll

Butter campaign 2024 Vanilla and caramel croissant rol Daniel Alvarez
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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

Vanilla whipped ganache

400 g Debic Stand & Overrun

1 vanilla pod

25 g gelatin mass

75 g white chocolate

Toffee

100 g sugar

150 g glucose

150 g Debic Stand & Overrun

1 vanilla pod

150 g espresso coffee

75 g Debic Crème Butter

30 g milk chocolate

2 g salt

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
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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.

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.

Shape rolls and ferment at 26°C for approximately two and a half hours inside steel rings greased with butter.

Bake preferably in an air oven at 180°C for approximately 17 to 19 minutes between two trays.

Vanilla whipped ganache

Infuse the Stand & Overrun with the vanilla.

Heat a little of the Stand & Overrun with the gelatin, emulsify with the chocolate and vanilla.

Let it rest for 24 hours in the fridge before whipping.

Toffee

Caramelize the sugars at 180°C.

Mix with the hot Stand & Overrun infused with the vanilla and coffee and boil everything at 104°C.

Let it cool to 50°C.

Add the Crème Butter, chocolate and salt, emulsify very well with a blender.

Assembly

Whip the vanilla ganache, cut the rolls in half and decorate with the help of a turntable.

Decorate with the toffee.

Recipe tags Butter campaign 2024 Vanilla and caramel croissant rol Daniel Alvarez Debic Butter Cake Butter Croissant Butter Stand & Overrun Crème butter
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