Tonkaca

Knead all together except the Croissant Butter tourage for around 8 minutes.

Place the dough into a container and let it rise on room temperature for around an hour.

After, place it into fridge overnight.

The next day roll the dough long enough to fold in the Croissant Butter tourage.

Tour the Croissant Butter for 1 x 4 folds and 1 x 3 folds.

Let the dough set over night and roll the croissant dough the following day at 7 mm and shape.

Cut the croissant dough in strips of 5 cm height and shape them into the rectangular tin and let it rise at 27°C for around 2 to 2,5 hours.

Bake at 170°C for roughly 20 minutes, and remove from baking tin and let it cool down.

Caramelize the sugar, water and Tonka.

When nice golden brown, add the boiling Stand & Overrun followed by the chocolate, butter and salt.