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Tegral Satin Moist Cake Chocolate: 500g mix/ 200g eggs / 200g rapeseed oil/ 100g water (Bake for 18-20 minutes at 180°C)

Decorate with some Deli Caramel, add some pecan nuts chunks, some pieces of moist cake and a pipette of Crème Anglaise to make it even more indulgent.

Complexity level:

Mixing Spiral			5' in first speed and 5' in second speed
Dough Temperature			15 to 18°C
Cooling			Roll out at 7mm at freeze at -18°C for 30'
Lamination			1 Double and 1 single fold
Cooling			Roll out at 18mm and store at 4°C for 30'
Make Up			Roll out at 3mm and cut triangles of 27cm by 9cm. Place a piece of moist cake (10g) and a chocolate stick and roll into croissant.
Final fermentation			120' at 28°C with 75% RH
Freezing - storage			Brush with Sunset Glaze diluted at 20% (100g Sunset Glaze + 20g water)
Oven T°C			200°C in deck oven
Baking Time			17 minutes

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