Recipe Mango & Passionfruit Cube Croissant
Ingredients
- Macphie 5th Avenue® White Icing
- 1kg Bread flour
- 100g Macphie Softie
- 550g Water
- 50g Yeast
- 400g Pastry Margarine
- Yellow food colouring
- Mango & Passionfruit flavouring
Method
Mix flour , water, yeast and Macphie Softie together to form a smooth dough in a spiral mixer or planetary mixer with a dough hook.
Pin out dough to a rectangle 10mm deep.
Place pinned out rectangle in freezer for 15 min to “firm up”
Cover 2/3 of dough with layer of pastry margarine (keep chilled before use)
Give 2 half turns and chill for 1 hour (or overnight)
Give 1 further half turn then roll sheet out to 5mm thickness.
Roll the sheet tightly and cut into portions.
Place into square moulds, leave enough room for expansion during proof and baking.
Proof for 30 minutes.
Place silicone paper on top and weigh down with tins before putting in the oven.(closed pan)
Bake at 225°C for approximately 15 minutes. Remove the tins and bake for another 10 minutes approximately until till golden brown.
Leave to cool and decorate using Macphie 5th Avenue® White Icing (with mango & passionfruit flavouring and colour added through).
