the recipe

Directions

1. Mix the flour, milk, water, salt and yeast until a good gluten network forms.
2. Add vanilla seeds to the butter, then incorporate it into the dough in several additions.
3. Once we obtain a smooth, homogeneous and well-developed dough, remove from the mixer and form a round shape on the table. Let it bulk ferment covered for about 1 hour at room temperature.
4. Press down the dough, quick-chill (positive chilling) and wrap in plastic film on a tray. Refrigerate at 4°C for 12 hours.
5. The next day, proceed with the butter lock-in using butter that we've rolled to 7mm thickness. Perform the butter lock-in and then give one 4-fold and one 3-fold.
6. Rest in refrigerator for 1 hour. Roll out the dough to 4mm thickness.
7. Cut 8x15cm pieces, insert chocolate batons and roll up.
8. Quick-chill or proof for about 3 hours at 26/27°C with humidity.
9. Proceed to baking. In a convection oven at 165°C for about 18 minutes, opening the vent at the end of baking.