Sweet puff pastry croissants made with OK Green, glazed with OK Green syrup.
Procedure
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01
Mix the flour, yeast, honey, eggs and milk until you have a firm dough. Add the OK Green and salt, then the softened butter, and knead until the dough is smooth. Leave to rest in the fridge overnight.
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02
Prepare the block of butter for laminating. Incorporate the butter into the pastry and proceed with the folds (usually 3 folds of 3), leaving it to rest in the fridge between each fold.
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03
Roll out the dough, cut into triangles (8×25 cm) and roll up the croissants. Brush with egg yolk and milk, then leave to prove for 2 hours at 24–26°C until doubled in size.
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04
Brush again and bake in a fan oven at 200°C with steam; after 5 minutes, reduce the temperature to 175°C and bake for a further 15–20 minutes.
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05
As soon as they come out of the oven, brush them with the syrup (100 g water + 50 g OK Green brought to the boil) to give them a glossy finish.
