Moussaka-style croissant
The delight of a croissant revisited !
Preparation time : 4h30/5h
Base temperature : 36°C
Ingredients for the croissant
735
g of BPMF flour
375
g of Gruau flour
375
g of GEM 120
15
g of Top Croissants (GEM 120, gluten, ascorbic acid, enzymes)
30
g of salt
180
g of sugar
75
g of fresh yeast
750
g of water (and adjust)
Ingredients for the bechamel sauce
165
g of water
20
g of T65 or T55 flour
25
g of grated Emmental cheese
17.5
g of skimmed milk powder
5
g of Durum Gel 160
Ingredients for the filling (for 1 croissant)
100
g of grilled eggplant slices
30
g of Panzani Solutions pizza sauce with small vegetables
15
g of grated Emmental cheese
Preparation
1
Kneading
Kneading 4 minutes, speed 1 and 6 minutes, speed 2.
Dough temperature: 18-20 °C (64-68°F).
Prove for 20 minutes at 4 °C (39°F).
Butter incorporation: 320 g/kg of dough (21 % butter).
Rolling: Double-roll and single-roll, resting for 20 minutes at 4 °C (39°F) between rolls. Cut: 85 g croissants: L. 11 cm, W. 18 cm, H. 0.8 cm.
Proof: 2 hours at 27 °C (80°F).
Brush with egg.
Bake for 17 minutes at 170 °C (338°F).
2
Preparation of the béchamel sauce
Mix all ingredients in a Thermomix for 7 minutes at 90°C, speed 4.
Add the Emmental cheese and mix again for 1 minute at 90°C, speed 4.
3
Assembly
Spread the béchamel sauce, then arrange the grilled eggplant slices, add the pizza sauce with small vegetables, and finally the Emmental cheese. Bake in the oven for a few minutes.