Infinite
the recipe
Ingredients
- 2000 g Croissant Flour
- 1000 g Milk
- 300 g Butter
- 300 g Sugar
- 60 g Brewer’s yeast
- 40 g Salt
- 1000 g Butter for laminating
Ingredients (coloured dough)
- 420 g Puff Pastry Flour
- 25 g Cocoa powder
- 45 g Butter
- 55 g Vegetable (seed) oil
- 200 g Water
Procedure
- Mix all ingredients until you obtain a smooth and homogeneous dough.
- Divide the dough into two large pieces and let rest at room temperature for 60 minutes.
- Press down the dough pieces, place them in a baking tray, and quick-chill (positive shock).
- Refrigerate at 4°C until the next day.
- For both dough pieces, lock in 500g of butter and perform one 4-fold and one 3-fold.
- Let rest in the refrigerator for at least 30 minutes.
- Place the colored dough over one of the laminated dough sheets and roll to a 2cm thickness.
- Cut strips of dough 5mm thick and layer them over the other laminated dough sheet.
- Position the dough with the laminated side facing down and cut into 40cm-long rectangles.
- Spread a thin layer of cream on the surface and scatter chocolate chips over it.
- Roll the dough from both sides toward the center, creating two spiral rolls.
- Chill in a blast chiller, then cut into 3cm pieces.
- Take the two spirals, twist them 90 degrees in opposite directions, and place on the baking tray.
- Proof at 26°C for 3-4 hours. Bake in a convection oven at 160°C for 18 minutes.